Bahn Xeo (Vietnamese Crepe)

  • Prep time 35 mins
  • Servings 5

Ingredients

Crepe:

1/2 cup rice flour

1 Tbs cornstarch

1/4 tsp turmeric powder

1/8 tsp salt

1/2 cup So Good Oat Unsweetened

1/4 cup water

2 Tbs lite coconut milk

5 tsp grapeseed oil (for cooking)

Filling:

1 tsp grapeseed oil

1 small julienned carrot

1 small red bell pepper

100g mushroom

1/2 cup spring onion

1/4 tsp salt

1/4 tsp black pepper

1 tsp soy sauce

5 leaves lettuce

Handful of cilantro

Method

  1. Whisk all the crepe ingredients in a bowl until free of lumps, set aside and let sit for 30 minutes.
  2. Pre-heat a pan, bring to medium low heat.
  3. Spread 1 tsp of grappled oil, then add in 1/5 of the batter onto the pan.
  4. Cook until the sides have lightly browned, then flip and cook for 30 seconds.
  5. Repeat until all the batter is cooked.

Filling:

  1. Preheat a pan, and bring to medium-low heat.
  2. Add in the oil, and sauté the carrot, bell pepper, and mushrooms.
  3. Add in the spring onion, salt, soy sauce, and black pepper.
  4. Cook until the veggies are tender.
  5. Fill the crepes with the sautéed veggies, lettuce and cilantro.

Nutritional information

  • Per Serve
  • Energy (kJ)
    643
  • (Cal)
    154
  • Protein (g)
    3
  • Fat (g)
    7
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    18
  • Sugars (g)
    4
  • Dietary Fibre (g)
    2.4
  • Sodium (mg)
    266
  • Potassium (mg)
    313
  • Calcium (mg)
    42
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