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Vietnamese Crêpes with Fresh Corn Salsa

Blossom Lady
Jun 20, 2024 03:19 PM
Vietnamese Crêpes with Fresh Corn Salsa

Our take on Vietnamese Bánh Xèo pancakes are served with plenty of fresh herbs, greens, dipping sauce and a hint of California.

Crêpe Batter
  • 1 1/4 cup / 150 g rice flour
  • 2 tbsp potato starch or corn starch
  • 2/3 cup / 150 ml plant milk (we used oat milk but coconut milk is more traditional)
  • 1 1/3 cup / 350 ml cup water
  • 1 tsp turmeric
  • 1/2 tsp salt

Dipping Sauce
  • 3 tbsp toasted sesame oil
  • 2 tbsp rice vinegar or lime juice
  • 2 tbsp tamari or soy sauce
  • 1 tbsp maple syrup

Fresh Corn Salsa
  • 2 corn cobs
  • 2 limes, juice
  • 1 tbsp olive oil
  • a small handful fresh coriander leaves
  • 1/4 fresh green chili
  • 4 radishes, thinly sliced
  • 1/2 tsp sea salt

  • 1 avocado, mashed
  • 1/4 cabbage, shredded
  • 50 g baby spinach
  • A bunch fresh mint and coriander / cilantro sprigs
  • 2 small cucumbers, cut into boats
  • 1/2 cup /100 ml toasted coconut flakes
  • 1 tbsp nigella seeds or black sesame seeds
  • a few lime halves for serving

Total Time:
60 minutes
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