Vietnamese Crepes with Scallions, Mushrooms, and Bean Sprouts


We're teaming up with our buddies at Dawn and making these messy but amazing Vietnamese Crepes! The messy part is where Dawn comes in - they got our back on this one!

Makes: 6
Serves: 2
Ingredients for Crepes:
  • 1/2 cup chickpea flour 
  • 2 cups white rice flour 
  • 1 cup cornstarch 
  • 1 cup unsweetened coconut milk, stirred before using 
  • 4 cups water 
  • 2 scallions, thinly sliced 
  • 1½ teaspoons turmeric 
  • salt 
  • vegetable oil 
  • 12 ounces oyster mushrooms 
  • 2 cups bean sprouts 
  • butter lettuce and mint leaves, for serving 
 Ingredients for Nuoc Chom (dipping sauce): 
  • 2 limes, juiced 
  • 1 - 2 teaspoons brown sugar 
  • 1 - 2 thai chilis (depending on your spice preference), minced 
  • 2 - 3 teaspoons fish sauce, plus more as needed 
  • Mixing Bowls (2)
  • Whisk
  • Knife
  • Cutting board
  • Sauté pan
  • Ladle
  • Fish spatula
  • Dawn Powerwash Dish Spray
  • Ocelo sponge
    1. In a medium mixing bowl, whisk together the chickpea flour, white rice flour, and cornstarch.
    2. Add the coconut milk and 1 cup of water and whisk until smooth.
    3. Add the remaining 3 cups of water, turmeric and salt and blend until combined.
    4. Stir in the scallions. Transfer to the fridge for at least 20 minutes or overnight. 
    5. Grab your Dawn Powerwash Dish Spray along with your favorite sous chef to spray, wipe and rinse your dishes.
    6. For the nuoc chom, in a small bowl, dissolve the sugar in the lime juice. Add the chopped thai chiles and fish sauce. Stir and taste; adjust as needed with more lime juice, fish sauce, or sugar. It should be a sweet, spicy and salty balance. 
    7. Use your Ocelo sponge and Dawn Powerwash Dish Spray to wash the spicy knife and cutting board so the heat from the chilis doesn’t transfer to other ingredients 
    8. To make the crepes, heat a 10” nonstick skillet over medium high heat. Add enough vegetable oil to cover the bottom of the pan and, when the oil is hot, add the oyster mushrooms. Sauté on high heat until mushrooms are browned. Season with salt and transfer to a plate or your cutting board. 
    9. Return your skillet to the stove, lower to a medium heat and add oil to cover the bottom. Holding the pan in one hand add approximately 2/3 cup of the batter to the pan and immediately swirl to cover the bottom. Return to the heat and sprinkle some of the mushrooms and bean sprouts over the top. 
    10. Cook until the bottom is golden brown and crispy. Transfer to a plate to keep warm and repeat. 
    11. To assemble, fold the crepe or tear it into pieces. Place it in a lettuce cup with a few fresh mint leaves. Dip in the nuoc chom and enjoy!
    12. Just a few dishes left to spray, wipe, and rinse since you’ve been sharing the chore load throughout your cooking!

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