Ingredients
Batter
- 3 Tbsp rice flour, regular (not glutenous)
- 1 Tbsp cornstarch (actual corn, not wheaten) or tapioca starch
- 1 Tbsp coconut milk (soy is fine)
- 1/3 cup water
- a pinch of salt, iodised or kala namak
- a pinch or two turmeric, ground
- 1 scallion stalk (optional)
- Oil to cook with >1Tbsp Canola.
Filling
- 1/2 cup bean sprouts
- 1/3 of a small onion/ one scallion or thinly sliced cabbage
- 2 mushrooms, regular, sliced
- any leftover vegetables, sliced (optional)
Sauce - more than you need
- 1 tsp lime juice
- 3 tsp water
- 2 tsp fish sauce, vegan
- 1/2 tsp soy sauce
- 1/3 tsp sugar
- 1/3 tsp minced garlic (optional)
- 1/3 tsp sriracha (optional)
To Serve
- Lettuce leaves
- Mint leaves
- Coriander leaves
- Basil/ Holy basil (optional)
- Sauce - hoisin, sweet chilli or hot sauce (optional)
Instructions
- Prepare by cooking any and all fillings separately and setting aside.
- A non stick pan is essential... oil the pan, once hot, add the batter and swirl the pan to spread thinly. sprinkle the scallions over the batter (If using) or incorporate them into the batter before cooking.
- Cook the crepe/ pancake and ease the batter off the edges. Put the bean sprouts and any other filling in one half of the cooking crepe and once reasonably crispy fold the empty half over the fillings.
- Gently ensure the crepe is not stuck to the pan and flip back over to crisp the top.
- Serve with some salad and a dipping/ pouring sauce.
Notes
- Original recipe made 3 crepes and suggested it to feed 2 people... I modified it to be 1 crepe portion so it was easier to make for 1 or many more people.
- Make sure your corn starch is actual maize cornstarch and you're fine for GF guests, mind the soy sauce and fish sauce and you're gold.
- You can serve this with a salad on the side, but i like to treat it similar to Ssam, and make lettuce wraps.
- It's a messy dish, i'll be honest. it's intended to be crispy and break up and be eaten in pieces, the fillings don't stick to the batter, but its lovely and refreshing.
- original recipe called for coconut milk... but when it's in such a small quantity, soy works fine.
- The crepes can be a bit fiddly - so you can totally cook them, then fill them on the plate if that works better for you.
- The herbs are pretty essential - but you can use whatever you like.
- I'm not super in love with the sauce... I may change it up later, or just skip the water...
- you can really use whatever you want to fill them, restaurants usually do chicken and prawns, so we do mushrooms and whatever else is in the fridge.
- The only essential filling is the bean sprouts... which brings me to why i like this so much - my husband returned home from mascot one day and declared somewhat passionate love for pho, as in the soup. this meant there were suddenly bags of bean sprouts in my house... and if you've ever bought them rather than sprouted them before, they don't keep for more than a day or two... I needed something else I could make (like in summer - when hot soup isn't something i generally crave, and this is it).