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.

• 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

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

• 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