CRISPY VIETNAMESE CREPE
CRISPY VIETNAMESE CREPE
Crispy Vietnamese Crepe
Serve: 2
Ingredients for Stuffings:
40 gram Extra-firm tofu – cubed
40 gram Beansprouts
20 gram Red pepper – sliced
20 gram Pine nuts
5-8 gram Red chilli – finely sliced
2 Small shallot – finely sliced
1 clove Garlic – finely chopped
10 gram Spring onion – sliced
3 gram Coriander (optional)
2 tablespoon Sunflower oil
1 teaspoon Light soy sauce
1/2 teaspoon Sugar
1 pinch Salt and pepper
Ingredients for Vietnamese crêpe :
100 gram Chickpea/gram flour
200ml Water
2 tablespoon Sunflower oil
1/4 teaspoon Baking powder
1/8 teaspoon Ground cumin
1 pinch Salt and pepper
Method
-Put the chickpea flour, water, baking powder, ground cumin, salt and pepper in a medium mixing bowl. Use a hand whisker to mix all the ingredients until the batter is smooth.
-Heat 1 tablespoon of sunflower oil in a non-stick pan.
-Pour about 100ml of crêpe mixture. Immediately pick up the pan and swirl it to coat the batter into an even layer on the bottom of the pan. When the crêpe has browned on the bottom. Use a spatula to flip and cook the other side. Remove the crêpe onto a plate and continue making crêpes with the rest of the batter.
-In another pan, heat two tablespoons of sunflower oil.
-Stir-fry the tofu, garlic, chili, shallots and red pepper for 2 minutes.
-Season with the soy sauce, sugar, salt and pepper.
-Add the beansprouts, spring onion, coriander and pine nuts. Fold all the ingredients together and remove from the heat.
-Lay the crêpe flat. Add the fillings and fold in half. Serve on its own or with a sweet chili sauce.
Tip:
-I added a little bit of Feta cheese for freshness.
-Want something more substantial? Try Socca with Asparagus Rendang.
