Vietnamese Crêpes with Fresh Corn Salsa
![Vietnamese Crêpes with Fresh Corn Salsa Vietnamese Crêpes with Fresh Corn Salsa](/upload/000/u3/4/5/vietnamese-cr-pes-with-fresh-corn-salsa-images-big.jpg)
Our take on Vietnamese Bánh Xèo pancakes are served with plenty of fresh herbs, greens, dipping sauce and a hint of California.
Ingredients:
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
Topping
- 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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