World Vegan Feast: 200 Homestyle Recipes from 38 Countries
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I made this sizzling saigon crepes several times already. I used to buy pre-made vietnamese crepe flour in a bag from Asian markets to make the Saigon crepes. I think that it just contains rice flour, salt, turmeric , and maybe baking powder, not very healthy. I found that it is not filling eating this type of crepe because it is all white flour.
This recipe from this cookbook with the mung bean added to it solved that problem. The crepe is still crispy. It is healthy and sticks more your ribs i.e. more filling. There are many ways to make Vietnamese crepe but this one from World Vegan Feast is my no.1 choice and it is my favorite:
http://spiceislandvegan.blogspot.com/2012/02/vegan-banh-xeo-vietnamese-crepe-lettuce.html
My tip is to cover the pan when cooking crepe and wait for at least 5 minutes to make sure the bottom is crispy and the top is cooked. I use a non-stick pan on a medium heat.
The filling can be cooked in the crepe or separately to be filled later on.
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