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Banh Xeo - Sizzling Happy Crepes
Combine rice flour, wheat flour, turmeric, cold water, beer, coconut cream/milk, and salt. Let batter rest for 1 hour or overnight. Over medium heat, fry mushrooms until golden. Then add chopped tofu and let tofu heat through. Season generously with salt. Slice one scallion and drop into batter. Batter should be fairly runny. Swirl batter to cover pan. Heat pan to medium/high. Drizzle in 2 tbsp of. . .
Prep Time: 15:00
Cook Time: 20:00
1 2/3 cup rice flour
1/2 cup all-purpose wheat flour
3 teaspoons turmeric
2 cups cold water
1.5 cups of a mild beer, (corona, /sapporo/tecate)
1 14oz/400ml can coconut cream (or coconut milk)
1 teaspoon salt
1 sliced scallion
10 oz of fried tofu, sliced into 1/2 thick pieces
8 oz of mushrooms, (shitakes)
1 avocado, optional
2 lbs pounds bean sprouts
cucumbers, perilla leaves, basil, optional*
nuoc cham, dipping sauce
1Combine rice flour, wheat flour, turmeric, cold water, beer, coconut cream/milk, and salt. Let batter rest for 1 hour or overnight.
2Over medium heat, fry mushrooms until golden. Then add chopped tofu and let tofu heat through. Season generously with salt.
3Slice one scallion and drop into batter. Batter should be fairly runny. Swirl batter to cover pan.
4Heat pan to medium/high. Drizzle in 2 tbsp of oil in a skillet. For an 8inch non-stick skillet, pour in 1/3 cup. You will hear a loud sizzle in the pan as air crepe starts to crisp up.
5Laying toppings on only one side of the crepe (Because it will be folded over to serve), place one handful of bean sprouts. a 1/4 cup of the mushroom/tofu mixture. Add avocado slices if you like here.
6Cover with a lid. When edges of crepe start to become a deep golden color with crispy lacy edges. Use a spatula to fold crepe in half on itself and slide onto a plate.
7Repeat for remaining crepes making sure to add 1-2tbsp of oil between each crepe. Use a paper towel to wipe off any bits that may cause burning between crepes.
8Serve with Nuoc Cham, lettuce and mint.
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