Created By: Jenny Engel & Heather Goldberg, authors of Spork-fed: Super Fun and Flavorful Vegan Recipes
Ingredients
Crepe
- 1 cup Bgreen Food Organic BAKE MORE™ White Rice Flour
- 1/2 cup regular coconut milk
- 2 tbsp garbanzo beans
- 1/2 cup arrowroot powder
- 1 tsp turmeric (more if desired)
- 1/2 tsp sea salt
- 1 1/2-2 cups water
Filling
- 2 tbsp + 2 tsp neutral tasting high heat oil
- 2 scallions, thinly sliced
- 1 onion, thinly sliced
- 1 package enoki mushrooms
- 12-15 crimini mushrooms, roughly chopped
- 2 cups organic mung bean sprouts
- 1 bunch red leaf lettuce, washed
- 1 small bunch mint leaves
Dipping Sauce
- 1/4 1/4 cup – Bgreen Food Organic 12-Month Aged Soy Sauce
- 1 clove garlic, coarsely chopped
- 1 red jalapeno pepper, seeds removed
- 1/4 cup evaporated cane sugar (or palm sugar)
- 1/4 cup brown rice vinegar
- 1 tbsp ume plum vinegar
- 1/2 cup water
Instructions
For The Crepe Batter
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Add coconut milk to a medium bowl and whisk in flours, arrowroot, turmeric, sea salt and water. Whisk until uniform. Let rest for 30 minutes to overnight. Refrigerate if leaving overnight.
To Make One Crepe
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Heat 2 tablespoons of oil in a non-stick sauté or crêpe pan over medium-high heat. Add 1 teaspoon chopped scallion, 6 slices onion, ¼ package enoki mushrooms and 2-3 crimini mushrooms and cook for about 1 minute.
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Ladle about 1/3 cup of crêpe batter into pan. Tilt and swirl pan to coat the bottom and even out batter over ingredients. Cook for about 2-3 minutes over high heat until edges look browned.
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Add ½ cup bean sprouts to half of crêpe. Cover pan and cook over high heat for about 2 minutes. Fold crêpe in half. Remove from heat and carefully slide crêpe onto a serving plate. Repeat for remaining batter.
For The Dipping Sauce
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Add garlic, jalapeño, sugar, rice vinegar, soy sauce, plum vinegar and water to a blender and blend until uniform. For a milder sauce, do not put jalapeño in blender; instead, slice it and add after sauce is blended.
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Serve with lettuce leaves, mint, and dipping sauce.