Nguyên Liệu

In preparing Vietnamese crepes, it is important that all ingredients are ready before cooking begins.
Flour mixture

3/4 cup rice soaked overnight in 2 cups water

5 ounces sifted wheat flour

1/2 cup coconut milk

1/2 tablespoon sugar

1/2 tablespoon curry powder

1/2 teaspoon salt

1 egg

1/2 cup chopped green onion

Ingredients to be ađed to four mixture

2/3 cup chicken breast cut into small pieces

2/3 cup medium size uncooked shrimp

2/3 cup minced pork meat

1 thinly sliced large onion

Crepe stuffing

2 lbs bean sprouts

1/2 cup dry mashed green beans (mung beans). The green beans are a kind of small, round and very hard beans with green colors as they are named. To make bean sprouts we use the whole green beans, while the mashed ones are used in cooking. Both of them are available at Chinese grocery stores.

Vegetables to be served with crepes

2 large heads of bib lettuce

1 cup seasoned fish sauce

Cách Làm

Soak dry green beans in hot water for 3 hours. Rub the beans to remove the peels and rinse well to pour them off. Cook peeled beans with 1 cup water until done, (about 1 hour) and the water has evaporated. These may be cooked in advance and kept in the refrigerator.
To prepare the flour mixture, wash rice (which has been soaked overnight in water) with cold water 3 times, or until the water in an electric blender in the wheat flour and rice mixture graduallỵ Beat until the paste is smooth. Ađ sugar, salt, curry powder, and 3 cups of water. Strain through fine strainer, and ađ chopped green onion. The flour mixture if now ready for crepe cooking.
We usually prepare and serve initially 2 large crepes. A coolie hat pan is used to make a large crepe of 9 to 10" diameter. (A Teflon sauce pan may be substituted). Smaller crepes of 5 to 6" diameter may be prepared similarlỵ
For a large crepe: Heat the pan, ađ 2 tablespoons of cooking oil. Saute 1 teaspoon of each of the following ingredients for 5 min: onion, meat, shrimp and mushrooms. Ađ 1/2 cup of the flour mixture, immediately swish it around so as to have a thin cakẹ
Sprinkle the cake with 2 teaspoons cooked green beans. Cover and cook for 5 min, then ađ 1/2 cup bean sprouts. Cook covered another 5 min. take off the cover, fold the crepe in half and remove from pan.
Begin preparing the second crepe when green beans are ađed to the first.
This recipe makes to 14 to 15 crepes and serves 6 persons.
Vietnamese crepes should be served with bib lettuce, mint, basil and seasoned fish saucẹ Each diner cuts a small piece of crepe, ađs mint and basil leaves, warps it in a lettuce leaf and dips it into seasoned fish saucẹ