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Stuffed Vietnamese Crepe

by timetospa October 5, 2007
Stuffed Vietnamese Crepe

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:

3/4 cup dried yellow mung beans (split )
2 cups fresh or canned coconut milk (not the sweet one)
1 cup rice flour
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. turmeric

Sauce Ingredients:

1 clove garlic
2 Tbsp brown sugar
3 Tbsp soy sauce or tamari, naturally brewed
1/2 cup vegetable oil
1/2 cup 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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