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Vietnamese Inspired Mushroom Crepe

The Filling:

I like to prepare the filling first and set the things aside because the crepe is nicer to eat when hot.

  • 5 crimini mushrooms sliced and sautéed
  • 1/2 C fresh mung bean sprouts
  • 2 T shredded carrot
  • Handful of mint leaves
  • Handful of cilantro leaves
  • Thinly sliced scallion

Traditionally it has sautéed shrimp or pork, but you can really put anything you want inside. The key taste is the mint leaves.

The Sauce:

  • 1/4 C coconut aminos
  • Juice of 1/2 lime
  • 1 T chili sambal

A more traditional sauce is nuoc cham:

  • Juice of 1 lime
  • 2 T coconut sugar
  • 2 T fish sauce
  • 1 clove garlic
  • 1 birds eye chill diced
  • 6 T water

The Crepe (makes 2):

 Whisk the egg white, coconut milk, water together. Then whisk in the buttery blend, turmeric, salt.

Ideally the thinner you can make your crepe batter the better, but they get very delicate if you add too much water.* I like to use 2 pans - a small 8” skillet and a 12” skillet. This makes flipping the pancake much easier without ripping it on accident. These pans MUST BE NONSTICK.

Heat the oil in the smaller 8” NONSTICK skillet to med-high and pour in half the mixture (it makes 2 crepes). Roll it around in the pan so that it spreads evenly. When the pancake cooks on the bottom enough for it to slide around in the pan and maybe gets a bubble or two in the center, flip it into the heated and oiled 12” skillet. Let it cook in there til crisp. Add the fllings in and fold it over in half. In a traditional bánh xèo you wouldn’t have to flip it (more like an omelette) but I find that the consistency of this protein version is nicer if you do flip it.

To eat, you can serve with fresh herbs and lettuce for wrapping little bites to dip or you can just eat as is.

Recipe by Soy Krisher IG @soylette