CRISPY VIETNAMESE CREPE
CRISPY VIETNAMESE CREPE
Crispy Vietnamese Crepe
Serve: 2
Ingredients for Stuffings:
40 gram. Extra-firm tofu-cubed
40 gram. Bean sprouts
20 gram. Red pepper -sliced
20 gram. Pine nuts
5-8 gram. Red chili-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 :
100gram. Chickpea/gram flour
200ml. Water
2 tablespoon. Sunflower oil
1/4teaspoon. Baking powder
1/8teaspoon. 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 the hand whisker to mix all the ingredients until the batter smooth.
-Heat 1 tablespoon of sunflower oil in a non-stick pan.
-Pour about 100 ml of crêpe mixer. 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 the spatula to flip and cook the other side. Remove the crêpe onto the plate and continue making crêpe with the rest of the batter.
-In the other pan, heat two tablespoons of sunflower oil.
-Stir-fry the tofu, garlic, chili, shallots, and red pepper for 2 minutes.
-Season with soy sauce, sugar, salt, and pepper.
-Add the bean sprouts, 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 the sweet chili sauce.
Tip:
-I add a little bit of Feta cheese for freshness.
-Want something more substantial? Try Socca with Asparagus Rendang
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