| Crepe Batter: 1 cup rice flour 1/2 tsp. salt 1/2 tsp. sugar 1/2 tsp. ground turmeric 3/4 cup coconut milk (may substitute rice or soy milk) 1 1/4 cups water, or as needed 2 green onions, thinly sliced Mix dry ingredients, stir in wet ingredients. Add more water if needed to get the consistency of a thin pancake batter. Mix in green onions and set aside. |
| Crispy Vegetable-Stuffed Crepe Vietnamese recipe adapted from FAR EAST CAFE by Joyce Jue |
| Salad Platter: Lettuce (any variety), washed and leaves separated 2 cups carrots, peeled and finely julienned 2 small cucumbers, peeled and julienned Fresh mint leaves (optional) Pickled shallots, sliced (optional) Any favorite dipping sauce |
| Filling: 1 pkg. Orential or Thai style baked tofu, chopped and divided into 6 equal portions 3 cloves garlic, minced 6 large fresh mushrooms, thinly sliced 1 red bell pepper, finely chopped 1 lb bean sprouts Heat a nonstick wok or frying pan over med-high heat. 'Stir-fry' one-sixth of the filling ingredients in a tiny bit of water for 1 minute. Spread out the mixture and pour in 1/2 cup of the batter, tilting the pan so it spreads out into a thin layer and covers the veggie mixture. Cover the pan, lower the heat to medium and cook about 3 or 4 minutes. Remove lid and return heat to med-high and cook until crepe appears dry and crisp (approximately 1 minute). Fold crepe in half like an omelet and remove to a plate. Repeat with remaining ingredients. Makes 6 crepes. Cut each crepe into 4 pieces. To Serve: Place a lettuce leaf on a plate, add carrots and cucumbers and optional ingredients onto center of lettuce. Add 1 piece of crepe and roll up like a spring roll. Eat out of hand, dipping into dipping sauce. |