October 5, 2007
Executive Chef, Michael Bloise from Wish, Miami decided to offer you a stuffed Vietnamese Crepe where the batter that is completely vegan and magnificently scrumptious!
Detoxifying your system can be extremely beneficial but also challenging, especially combining a minimal amount of ingredients in a manner that actually tastes good. This dish lends itself so well to the detox diet because the crepe batter is completely vegan, can be made days in advance, and can be stuffed with a variety of fillings. The accompanying sauce is one of my absolute favorite secrets because it takes about one minute to make, and goes with just about anything. Don't be surprised to find yourself using it on complex dishes or simply as a dip for crudite.
Stuffed Vietnamese Crepe with Broccolini, Asparagus, Roasted Sunflower Seeds, and Brown Sugar-Soy Sauce
Makes 1 Serving
Crepe Batter Ingredients:
||dried yellow mung beans (split )
||fresh or canned coconut milk (not the sweet one)
||soy sauce or tamari, naturally brewed
||extra virgin olive oil
||Salt, as needed
Crepe Batter: Soak the mung beans in water for 30 minutes. Drain. Combine the mung
beans, coconut milk, salt, sugar, and turmeric in a blender until smooth. Pour in a bowl and
whisk in the rice flour. Reserve.
Sauce: Combine both oils together. Combine the garlic, soy, and brown sugar in a blender
on the lowest speed until smooth. Slowly drizzle the oil mixture into the running blender until
a thick sauce forms. If the sauce gets too thick to blend, add a few drops of water and then
continue. Remove from blender, season to taste with salt, and reserve.
Directions Overall: Place a non-stick pan on medium-high and drizzle in a little oil. Stir the
batter and add enough to coat the bottom of the pan. It should sizzle a little bit. Place filling
inside like an omelet. (The filling for this dish is open ended. Here, I used a mix of julienne
broccolini, asparagus, bean sprouts, and cilantro, but try using some other combinations
that include beets, artichokes, pumpkin seeds, brown rice, cauliflower, quinoa, and lentils. I
give the hearty veggies a light steaming before folding them into the crepe). When you see
the bubbles pop and cook, fold the edge over. Now you're ready to plate. Drizzle with the
brown sugar-soy and sprinkle on some sunflower seeds and garnish with cilantro. Serves 1.
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