Vietnamese Crepe
Servings: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 0.0 / 5
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Ingredients
Crepe Batter
- 1 1/2 cups rice flour
- 1 teaspoon turmeric
- 4 stalk green onions chopped
- 2 tablespoons olive oil
- 1 cup water
- 1/2 cup coconut milk
- 2 medium eggs
Filling
- 1 dash salt
- 2 cloves diced garlic
- 1/2 teaspoon brown sugar or palm sugar
- 1/2 teaspoon tamari
- 1/8 teaspoon white pepper
- 1/8 teaspoon 5 star anise
- 1 medium diced yellow onion
- 2 cups bean sprouts
- 4 tablespoons basil leaves
- 1 tablespoon fresh mint
- 1 cup wheat gluten
- 4 tablespoons hoisin sauce
- 1/4 cup water
- 3 medium grated carrots
- 1/4 cup romaine lettuce
Instructions
Make crepe batter.
Mix all crepe batter ingredients together in a bowl and let it rest for 30 minutes.
Make the filling
Sauté the onions and garlic in olive oil until they are golden brown. Add the wheat gluten, palm sugar, white pepper, star anise powder and salt. Sauté for a few minutes. Take off burner and add the bean sprouts, fresh basil and fresh mint.
Make the sauce
Mix all sauce ingredients together.
Mix all sauce ingredients together.
Make the crepe
Heat nonstick skillet with olive oil When oil is hot ladle crepe batter in pan and cook until the bubbles form and the crepe becomes dry. Be sure the batter is not too thick. It should be on the thin side. When crepe is golden brown on one side flip the crepe, Cook on the other side until crepe is done.
Heat nonstick skillet with olive oil When oil is hot ladle crepe batter in pan and cook until the bubbles form and the crepe becomes dry. Be sure the batter is not too thick. It should be on the thin side. When crepe is golden brown on one side flip the crepe, Cook on the other side until crepe is done.
Add filling mixture on the crepe. Fold the crepe in half. To serve place romaine lettuce leaf on plate. Put crepe on top and drizzle sauce on top.
Comments
I first had this dish in Del Mar California in the eighties. I couldn’t believe how good the cuisine was. It’s a combination of French and the far east.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Vietnamese Crepe Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories197 | Calories from Fat 4 |
| % Daily Value * | |
| Total Fat 6g | 9% |
| Saturated Fat 2g | 8% |
| Monounsaturated Fat 2g | |
| Polyunsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 165g | 55% |
| Sodium 649mg | 27% |
| Potassium 564mg | 16% |
| Total Carbohydrate 29g | 10% |
| Dietary Fiber 6g | 22% |
| Sugars 14g | |
| Protein 9g | 18% |
| Vitamin A | 323% |
| Vitamin C | 15% |
| Calcium | 18% |
| Iron | 6% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 944 kcal | 47% DV |
| Protein | 21.8g | 44% DV |
| Total Fat | 33.7g | 43% DV |
| Carbohydrates | 142.0g | 52% DV |
| Fiber | 12.2g | 44% DV |
| Sugar | 26.4g | 53% DV |
| Sodium | 944mg | 41% DV |
* Percent Daily Values are based on a 2000 calorie diet
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