Saturday, August 8, 2009

Vietnamese Crepes

These are awesome....

Ingredients for crepe batter:

1 3/4 cups short grain brown rice ground into flour
1/4 cup spelt ground into flour
2 cans of coconut milk
1 tsp turmeric powder
1/2 tsp curry powder
1 T honey
2 scallions thinly sliced into rings
1/2 cup of finely chopper cilantro
2 T olive oil (or any oil of your choice)
1 tsp sea salt
black pepper to taste, freshly ground
enough water to make a crepe like batter

Mix the batter up and let it sit on the counter for an hour.

Heat a skillet on medium heat.
Add a few drops of oil and spread it evenly.

Now pour about 1/3 to 1/2 cup of the batter on the skillet and spread it around by either tilting the skillet around or spread it with the bottom of the measuring cup.

Let it cook until it's getting golden brown on the bottom. Then flip it and cook it on the other side for about 10 seconds.

And now it's time to be creative with the fillings...
You can make a simple stir fry...
Add ginger and garlic to a wok and stir fry any or all of these:
green beans (already steamed)
summer squashes
dried shiitake mushrooms

or anything else that you prefer...

Now have a huge selection of salad greens and herbs...
Here I have






To arrange the Crepes, Get a "fresh-off-the-skillet" Crepe.

Add some stir fry on one side.
Add the herbs on top.

Fold it in half and serve with lots of Lettuce etc.

To eat, break a piece of the crepe with the herbs and veggies. Wrap this piece in a piece of lettuce and dip it in a dipping sauce. Savor the flavor with every incredible bite of it...!

For a dipping sauce, in a food processor, I combined a clove of  fresh garlic, just a little bit of apple cider vinegar, honey, and just a pinch (or more) of cayenne. Process it until and add some more vinegar to get the consistency and taste you like.
(Next time I make this, I'll try to be more scientific about this recipe and measure things out! ;)

No comments: