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Crispy Vegan Vietnamese Crepes

Today I am sharing my version of a Vietnamese Crepe or Pancake also known as a Bánh xèo which means sizzling pancake! The batter for our Crispy Vegan Vietnamese Crepes are accidentally vegan and gluten free already. It’s traditionally made from rice flour, coconut milk, and turmeric that is then poured in to a hot pan and is known to make a loud sizzle. It’s most common fillings are green onion and bean sprouts! It also most often contains animal products which we are 100% leaving out because this sizzling pancake is more delicious when made cruelty free. I’m using vegan soy “chicken” as my protein but you can use seitan or tofu if preferred. We will also be filling ours with bean sprouts, peppers, green onions, carrots, and cilantro. The sauce that is typically served with Vietnamese crepes is called Nuoc cham. But that contains fish sauce so I mixed together some soy sauce and some spice and it worked out great! While my Crispy Vegan Vietnamese Crepes aren’t so traditional, it’s incredibly delicious and quite fun to make. I hope you enjoy!

Ingredients

Servings: 4 Crepes

Batter:

  • 3/4 cup Brown Rice Flour
  • 1 tsp Turmeric
  • 1/2 tsp Salt
  • 3/4 cup Canned Coconut Milk
  • 3/4 cup Water
  • 3-4 tbsps Green Onions

Filling:

  • 1 Package Vegan Chicken, unbreaded + thinly sliced (I recommend Gardein or Lightlife Brand)
  • Half a Red or Green Bell Pepper, thinly sliced
  • 1/2 cup Carrots, shredded
  • 1/3 cup Green Onions, thinly sliced
  • 1/2 cup Mung Bean Sprouts
  • Cilantro

Sauce:

  • 3 tbsps Soy Sauce
  • 1 tbsp Maple Syrup
  • 1/4 cup Water
  • 1-2 tsp Chili Garlic Sauce
  • Juice of Half a Lime, other half for serving

Instructions

  • Prep all your veggies by thinly slicing the bell peppers, carrots, and green onions. Chop the cilantro. Set aside.
  • Prep the vegan chicken by slightly browning it on a pan with a tsp of oil. Once browned, remove from heat and slice thinly. Set aside.
  • Make the batter by mixing together the brown rice flour, turmeric, and salt. Next, add in the water and the canned coconut milk. Whisk until combined. Let sit for 10 minutes.
  • Prep the sauce by simply whisking together the sauce ingredients. Set aside.
  • Now, heat a medium sized non-stick pan on medium high. Pour in enough oil to cover the base of the pan.
  • Note: you’ll want the pan to be extremely hot so that the crepe sizzles as soon as it’s poured in to the pan.
  • Mix the batter slightly if the brown rice flour settled at the bottom of the bowl then pour 1/2 cup of the batter in to the pan and swirl it around to completely cover the base. It should sizzle immediately and start to form tiny little holes.
  • Once the crepe has cooked slightly, place vegan chicken, peppers, carrots, green onions, bean sprouts, and cilantro on one side of the crepe. When the edges start to look brown and crispy, carefully use a thin spatula to fold the other side of the crepe over the filling. If it’s giving you trouble, let it cook a bit longer. Each crepe should only take about 3-5 minutes. Once flipped, remove from heat and set aside. Continue to cook the other crepes, adding oil each time.
  • Serve and enjoy with sauce, extra green onions, and cilantro!

If you love this recipe, be sure to tag me on Instagram!

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