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 Stuffed
Vietnamese crêpes
Yield: 1 serving
3/4 c. dried yellow mung beans, split 2 c. coconut milk 1/2 t. salt 1/2 t. sugar 1/4 t. turmeric 1 c. rice flour 1 clove garlic 3 T. soy sauce or tamari, naturally brewed 2 T. brown sugar Salt, as needed 1/2 c. vegetable oil 1/2 c. extra virgin olive oil 1 c. steamed vegetables of your choosing (like julienne broccolini, asparagus and bean sprouts) Roasted sunflower seeds, as needed (garnish) Cilantro, as needed (garnish)
Method (1) Soak mung beans in water for 30 minutes. Drain. Combine mung beans, coconut milk, salt, sugar and turmeric in blender, and blend until smooth. Remove, and whisk in rice flour. Reserve. (2) Combine garlic, soy and brown sugar in blender, and blend on low until smooth. Slowly drizzle in oils into running blender until thick sauce forms. Remove, season with salt, and reserve. (3) To assemble, place a lightly oiled nonstick pan on medium-high. Stir batter, and add enough to coat bottom of pan. Place filling of your choosing inside like an omelet. When bubbles pop and cook, fold edge over. Move to plate, drizzle the brown sugar-soy sauce, and garnish with sunflower seeds and cilantro.
Recipe and photo credit: executive chef Michael Bloise, Wish at The Hotel, Miami, www.wishrestaurant.com
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