A great combination of a crispy crepe shell and a sweet, tender mushroom filling.
Ingredients:
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Bánh Xèo pancake flour mix (or rice flour mixed with turmeric powder and coconut milk)
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Queen Mushrooms: 200g
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Bean sprouts, thinly sliced onion wedges, chopped scallions
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Fresh herbs and greens (mustard greens, lettuce, mint, cilantro)
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Seasonings, cooking oil
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Sweet and sour dipping fish sauce.
Instructions:
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Prep the filling: Wash the mushrooms and tear them into strips or cut them into bite-sized pieces. Briefly stir-fry the mushrooms and onions with a pinch of bouillon powder until just cooked. Transfer to a bowl.
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Mix the batter: Prepare the crepe batter according to the package instructions, then stir in the chopped scallions.
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Pour the crepe: Heat a large skillet and brush a thin layer of oil over the surface. Pour in a ladle of batter and swirl to coat the pan thinly and evenly.
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Add the filling: Place the cooked mushrooms, onions, and raw bean sprouts on one half of the crepe. Cover with a lid for 2-3 minutes until the batter is cooked through and the edges turn crispy.
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Finish: Fold the crepe in half and transfer to a plate. Wrap pieces of the crepe in fresh greens and dip into the sweet and sour fish sauce.
