When my mom makes these, they are perfectly thin and crispy with the perfect balance of flavors. Traditionally they are made with fatty pork and fried in a caste iron pan with bean sprouts and green onions. In Vietnam, this is the best street food! I got this recipe from a vegetarian cookbook called Plenty that I got for Christmas and this version has a thicker crepe. I made these on Sunday for Nick's family. It was their first time trying this food and I think they liked it!
For the crepe batter:
1 1/3 cups brown rice flour
1/2 tsp salt
1 tsp turmeric
1 3/4 cup coconut milk (from a can)
1 bunch green onions, green and white parts chopped
Mix the dry ingredients with a wire whisk.
For the filling:
1 daikon radish, sliced into small strips
2 carrots, sliced into small strips
9 shiitake mushrooms, sliced
1 bag bean sprouts
1 bunch cilantro, just the leaves
1 bunch Thai basil leaves (we didn't have this)
1 tbsp rice wine vinegar
1 tbsp brown sugar
1 jalapeno with seeds, chopped
1 tsp minced ginger
1 tsp minced garlic
Mix all ingredients in a small bowl and set aside for flavors to infuse. This is just an estimate of what ingredients are needed since Nick and I added more or less of each ingredient until we liked the balance of the different flavors.
To make the crepes:
Crepes are simple to make once you figure out how to flip them. The first one usually turns out not so great, but it tastes fine!!! Preheat a large nonstick frying pan (or caste iron if you have) over medium heat until hot, but not too hot. Then pour about 1/2 cup batter into the pan. Swirl it around until the batter covers the entire bottom of the pan, and then let sit.