The moment I took my first bite of Vietnamese crepes, a burst of flavors danced on my palate, transporting me straight to the bustling streets of Hanoi. It’s amazing how a simple dish can evoke such powerful memories, with the crispy texture and savory filling wrapped in fresh greens. This recipe has become a staple in my kitchen, especially when I want to impress friends or when I’m in the mood for a cozy night in with homemade comfort food.
After a hectic day, there’s something incredibly soothing about whipping up these delightful crepes, brimming with king oyster mushrooms, zucchini, and fragrant herbs. Topped with a zingy pickled daikon and a healthy dose of homemade vegan sauce, they’re a feast for both the eyes and the taste buds. Plus, they’re surprisingly easy to make! Whether you’re a seasoned chef or just starting out, this recipe promises to add a touch of culinary adventure to your dining table. Let’s dive into creating a dish that you’ll not only love to eat but will also enjoy making!
Why Are These Vietnamese Crepes So Irresistible?
Deliciously unique: This recipe brings the vibrant flavors of Vietnamese street food right into your home, ensuring a delightful culinary experience.
Simple preparation: With a straightforward process and easily accessible ingredients, anyone can master these crepes in no time.
Flavor explosion: The combination of fresh vegetables and aromatic herbs delivers a savory punch that’s guaranteed to impress family and friends.
Flexible filling: Customize your crepes to suit your taste – swap in your favorite veggies or proteins for a personalized twist!
Healthy and hearty: Loaded with nutrients and vibrant colors, these crepes make for a wholesome meal without sacrificing flavor.
Add this delicious dish to your meal rotation for an exciting change from your typical weeknight dinners!
Vietnamese Crepe Ingredients
Dreaming of a homemade Vietnamese treat? Here’s what you need to get started!
For the Batter
• 1 cup rice flour – A gluten-free base that ensures a crispy texture.
• 1 tbsp tapioca starch – Adds chewiness and helps bind the batter.
• 1 tsp turmeric powder – Gives the batter a beautiful golden hue and a slight earthy flavor.
• 1/2 tsp salt – Enhances the overall flavor of the crepes.
• 125 ml coconut milk – Introduces a creamy richness; feel free to substitute with almond milk for a dairy-free option.
• 100 ml sparkling water – Creates light and airy crepes; don’t skip this for that delightful crisp!
• 1 cup warm water – Adjusts the batter consistency to your liking.
• 2 scallions, roughly chopped – Adds a fresh oniony taste that complements the mushrooms beautifully.
For the Filling
• 3 oz king oyster mushrooms, thinly sliced – These mushrooms provide a meaty texture and umami flavor, perfect for a veggie dish.
• 1 packet brown beech mushrooms – Their delicate flavor enhances the overall filling experience.
• 1 tbsp mushroom seasoning – Boosts the savory notes of the filling; you can use vegetable seasoning as an alternative.
• 1 tbsp salt – Use sparingly to prevent overpowering the natural flavors.
• 1 tsp black pepper – Adds a subtle kick to the filling.
• 1/2 zucchini, julienned – Brings freshness and color into the mix.
• 1/4 yellow onion, thinly sliced – Sweetens the filling while caramelizing as you cook.
• 2 cups bean sprouts – Adds crunch and a refreshing pop of flavor.
For Serving
• 4 tbsp vegetable oil – Necessary for frying; feel free to use sesame oil for added taste.
• romaine lettuce – Acts as a fresh wrap for your crepes, adding a delightful crunch.
• mint – Brightens the dish with its refreshing herbal notes.
• pickled daikon radish and carrots – Adds a tangy contrast that elevates the entire culinary experience.
• cucumber – For a crisp finish, enhancing the fresh aspect of your meal.
Gather these ingredients, and you’re on your way to a delicious Vietnamese crepe journey in your kitchen!
How to Make Vietnamese Crepes
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Mix the Batter: In a large bowl, combine the rice flour, tapioca starch, turmeric powder, salt, coconut milk, sparkling water, warm water, and scallions. Whisk until smooth and well-blended. Cover and let it rest for 45 minutes at room temperature to achieve the ideal consistency.
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Prep the Fillings: While the batter rests, wash and slice your mushrooms, zucchini, and yellow onion. Rinse the bean sprouts, romaine lettuce, and mint, and ensure everything is properly dried to keep the crepes crispy.
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Sauté the Veggies: In a nonstick pan, heat 1/2 teaspoon of vegetable oil over medium heat. Add the mushrooms, zucchini, onion slices, and scallions. Sauté for 1-2 minutes, then season with salt, black pepper, and mushroom seasoning. Push the cooked vegetables to one side of the pan.
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Cook the Crepes: Pour 1/2 cup of the batter into the pan and quickly swirl it around to coat the bottom evenly. Cook uncovered for 1 minute. Top the batter with 1/2 cup of bean sprouts, cover the pan, and cook for 2 minutes. Lift the lid, drizzle oil around the edges, increase the heat, and cook for an additional 2 minutes before folding the crepe in half.
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Serve Delightfully: Wrap the steaming crepe in fresh romaine lettuce leaves, layered with mint, cucumber, and pickled daikon radish and carrots for an incredible flavor boost. Pair it with a dip of vegan fish sauce for a complete experience.
Optional: For an added crunch, sprinkle some crushed peanuts on top before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vietnamese Crepes are a lifesaver for meal prep, allowing you to enjoy a delicious homemade dish with minimal effort on busy weeknights! You can prepare the batter and refrigerate it for up to 24 hours to ensure it stays fresh and flavorful. Chop the vegetables, such as mushrooms, zucchini, and onions, a day in advance as well; just keep them stored in airtight containers to maintain their crunch. When you’re ready to serve, simply cook the crepes and assemble them with your freshly washed greens and toppings. This way, you’ll have an effortless dinner that’s both wholesome and satisfying, just waiting for you at the end of a long day!
Vietnamese Crepes Variations
Feel free to play with these delightful variations to add your own personal touch to the recipe!
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Gluten-Free: Substitute rice flour with a gluten-free all-purpose blend for a safe, equally delicious version.
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Spicy Twist: Add a teaspoon of chili paste to the batter for a delightful kick that pairs perfectly with the savory filling.
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Herbaceous Kick: Mix in fresh herbs like cilantro or basil to bolster the crepes’ flavor profile, bringing a garden-fresh taste to every bite.
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Protein Boost: Include shredded tofu or sautéed shrimp as a filling option to elevate the nutritional value while enhancing the texture.
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Cheesy Indulgence: Sprinkle some vegan cheese into the filling before cooking for added creaminess and richness that melts beautifully.
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Savory Soy: Drizzle a bit of soy sauce or tamari into the filling for an umami burst that intertwines beautifully with the other flavors.
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Pickled Veggie Variations: Swap out pickled daikon radish and carrots for pickled red onions or jalapeños to customize the tangy crunch in your serving.
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Nutty Crunch: Finish your crepes with a handful of crushed peanuts or sesame seeds for an added crunch that complements the soft filling perfectly.
Tips for the Best Vietnamese Crepes
• Batter Consistency: Ensure your batter is smooth and well-mixed; let it rest for 45 minutes to achieve the ideal texture for crispy crepes.
• Ingredient Prep: Wash and dry all vegetables thoroughly to avoid soggy crepes. This is key for maintaining crispiness when cooking.
• Cooking Temperature: Cook on medium heat initially, then increase to high for the last two minutes. This ensures that the edges get crispy and that the filling is cooked through.
• Adaptable Fillings: Feel free to swap out ingredients based on what you have—experiment with different mushrooms or add proteins for a unique twist to your Vietnamese crepes!
• Serving Style: Wrap your crepes with fresh greens and pickled veggies for a vibrant, fresh contrast that enhances the overall flavor experience.
Storage Tips for Vietnamese Crepes
Room Temperature: Enjoy your crepes fresh for the best flavor. If you have leftovers, store them loosely covered at room temperature for up to 2 hours.
Fridge: Keep leftover crepes wrapped in parchment paper and placed in an airtight container in the fridge for up to 3 days. This helps maintain their texture without drying out.
Freezer: For longer storage, freeze cooked crepes by placing a piece of parchment paper between each crepe and sealing them in a freezer-safe bag. Enjoy them within 1 month.
Reheating: When ready to eat, reheat frozen or refrigerated crepes in a nonstick pan over medium heat until warmed through and slightly crispy, about 2-3 minutes on each side.
What to Serve with Savory Mushroom Crepes?
Transform your meal into an unforgettable feast with these perfect pairings that elevate every bite.
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Crispy Spring Rolls: These light and crunchy delights complement the savory crepes, providing a delightful contrast in texture.
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Tangy Noodle Salad: A fresh noodle salad with herbs and a zesty dressing creates a bright, invigorating side that balances the earthiness of the crepes.
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Herbed Quinoa: Fluffy quinoa infused with fresh herbs adds a nutty flavor and a wholesome touch, making your meal heartier.
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Mango Salsa: The sweet and spicy kick of mango salsa refreshes the palate and enhances the overall flavor profile of the dish.
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Spicy Dipping Sauce: A creamy sriracha mayo or a zesty vegan sauce amplifies the flavors, making each bite of the crepes even more delicious.
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Coconut Rice: Rich, fragrant coconut rice provides a soft, sweet base that beautifully contrasts the savory elements in the crepes.
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Mint Tea: A cup of soothing mint tea serves as a refreshing drink option, harmonizing the flavors of your meal.
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Lychee Sorbet: For dessert, a light lychee sorbet offers a sweet, airy finish that cleanses the palate beautifully after savory dishes.
Savory Mushroom Crepes Recipe FAQs
How do I know if my mushrooms are ripe?
Absolutely! When selecting mushrooms for your crepes, look for firm, plump specimens with a smooth surface. Avoid those with dark spots, shriveling, or a slimy texture, as they indicate that the mushrooms are past their prime. Fresh mushrooms should smell earthy, indicating they are ready to use.
What’s the best way to store leftover crepes?
Very good question! To keep leftover savory mushroom crepes fresh, wrap them in parchment paper and place them in an airtight container in the fridge. They can be stored for up to 3 days. This method helps retain their texture and prevents them from drying out. For best results, always reheat the crepes in a nonstick pan to regain some of that wonderful crispness!
Can I freeze the crepes for later use?
Certainly! To freeze your savory mushroom crepes, place a piece of parchment paper between each crepe to prevent sticking. Then, seal them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, just thaw in the fridge overnight and reheat on a nonstick pan over medium heat for about 2-3 minutes on each side.
What should I do if my crepes tear while cooking?
Sometimes crepes can be tricky! If your crepe tears, don’t worry—it’s all part of the learning process! Just try to cook them at a slightly lower temperature and give the batter more time to cook through before flipping. If a crepe rips, simply use it as a base for a small stack or treat it like a rustic dish. Fill and fold the pieces on your plate, and drizzle with sauce; it’ll still taste just as delicious!
Are there any dietary considerations I should be aware of for this recipe?
Great question! This recipe is naturally gluten-free if you use rice flour and is also vegan, making it suitable for many dietary preferences. However, if you have allergies, always double-check the labels on your ingredients, especially for the mushroom seasoning, as it may contain allergens. Additionally, serve the crepes with caution if you are preparing them for pets, as ingredients like onions and certain seasonings can be harmful to them. Enjoy your cooking adventure!
Delicious Vietnamese Crepes: A Flavorful Twist on Tradition
Ingredients
Equipment
Method
- In a large bowl, combine the rice flour, tapioca starch, turmeric powder, salt, coconut milk, sparkling water, warm water, and scallions. Whisk until smooth and let it rest for 45 minutes.
- While the batter rests, wash and slice your mushrooms, zucchini, and onion. Rinse the bean sprouts, romaine lettuce, and mint.
- In a nonstick pan, heat 1/2 teaspoon of vegetable oil over medium heat. Add the mushrooms, zucchini, onion slices, and scallions. Sauté for 1-2 minutes, then season with salt, black pepper, and mushroom seasoning.
- Pour 1/2 cup of the batter into the pan and swirl to coat. Cook uncovered for 1 minute, then top with 1/2 cup of bean sprouts, cover, and cook for 2 minutes. Drizzle oil around the edges and cook for an additional 2 minutes before folding.
- Wrap the crepe in fresh lettuce leaves with mint, cucumber, and pickled radish and carrots.