All goodness in one wrap. Vietnamese crape is made with all fresh and good ingredients which you feel confident to serve to your kids. Rice flour and corn flour which is gluten-free is used to make this crape and filled with protines and vegetables to make it balanced and a complete meal.

Roll it up in a rice paper and it’s good to go !   Place the crape and other accompaniments in a rice paper and wrap it to use as a picnic food. It stays fresh for at least 3 hrs in room temperature.

You can prepare the batter ahead of time and keep in the fridge !

In the original traditional crape pork fillet is used for filling, here I’m using chicken.

Preparation time : 30 mts

Cooking time : 5 mts for each crape

No : of crapes : 5

Ingredients :

  • 1/2 cup rice flour
  • 2 table spoon corn flour
  • 1/4 tsp of turmeric powder
  • a pinch of salt
  • 1/4 cup thick coconut milk
  • ~ 3/4 cup water
  • 1/4 cup chopped spring onion
  • IMG_2704.jpg.pixlr

Mix all these ingredients and keep it covered for at least 1/2 an hour. If you want you can prepare it ahead of time and keep in the fridge. This batter does not require any thawing while using.

Other ingredients for the crape :

  • 100g chicken cut lengthwise ( I’ve marinated the chicken pieces for a few minutes in 1tsp of soy sauce and 1tsp of seasame oil
  • 100g mushroom ( any of your preference )
  • 1/2 tsp of oil for each crape

Accompaniments :

  • Lettuce leaves
  • Carrots chopped lengthwise
  • Cucumber chopped lengthwise
  • Mint leaves
  • Coriander leaves
  • lime wedges
  • Or any other crunchy vegetables or your favourite herb

Wash and clean everything and arrange in a platter.

Method :

In a flat pan add oil and allow it to heat up.

When the oil is heated add the chicken pieces and fry for a few minutes till the chicken os almost done.

Add in the mushroom and saute for another minute.

IMG_2710.jpg.pixlr

IMG_2711.jpg.pixlr I’ve added a pinch of chilli flakes just to jazz up :)

Pour in one ladle of the pancake mix and swirl the pan so that the batter covers the chicken and the mushroom.

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Lower the heat and cover the pan with a lid and cook for another 2 minutes.

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when the crape is cooked through add in bean sprouts or carrots any vegetables you wish to have, cover the pan again and cook for another minute.

Fold the crape and transfer it to a plate.

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Before serving cut the crape to manageable portions to use.

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When eating, take a lettuce leaf place a portion of the crepe, fill it with other vegetables and pour some dipping sauce. Wrap the lettuce leaf and munch on !

 

Recipe for the chilli dipping sauce in the link below :
Asian chilli dressing for salads or dipping sauce

 

 

Vietnamese crepe
 
Prep time
Cook time
Total time
 
A healthy and filling crape for all ages which is gluten free too !
Author:
Recipe type: Main
Cuisine: South-east Asian
Serves: 5
Ingredients
  • ½ cup rice flour
  • 2 table spoon corn flour
  • ¼ tsp of turmeric powder
  • a pinch of salt
  • ¼ cup thick coconut milk
  • ~ ¾ cup water
  • ¼ cup chopped spring onion
  • Mix all these ingredients and keep it covered for at least ½ an hour. If you want you can prepare it ahead of time and keep in the fridge. This batter does not require any thawing while using.
  • Other ingredients for the crape :
  • 100g chicken cut lengthwise ( I've marinated the chicken pieces for a few minutes in 1tsp of soy sauce and 1tsp of seasame oil
  • 100g mushroom ( any of your preference )
  • ½ tsp of oil for each crape
  • Accompaniments :
  • Lettuce leaves
  • Carrots chopped lengthwise
  • Cucumber chopped lengthwise
  • Mint leaves
  • Coriander leaves
  • lime wedges
  • Or any other crunchy vegetables or your favourite herb
  • Wash and clean everything and arrange in a platter.
Instructions
  1. In a flat pan add oil and allow it to heat up.
  2. When the oil is heated add the chicken pieces and fry for a few minutes till the chicken os almost done.
  3. Add in the mushroom and saute for another minute.
  4. I've added a pinch of chilli flakes just to jazz up :)
  5. Pour in one ladle of the pancake mix and swirl the pan so that the batter covers the chicken and the mushroom.
  6. Lower the heat and cover the pan with a lid and cook for another 2 minutes.
  7. when the crape is cooked through add in bean sprouts or carrots any vegetables you wish to have, cover the pan again and cook for another minute.
  8. Fold the crape and transfer it to a plate.
  9. Before serving cut the crape to manageable portions to use.