Banh Xeo Crispy Vietnamese Crepes with Sautéed Kale Mushrooms recipes

Ingredients

• 1 cup rice flour (we used Bob’s Red Mill)
• 1 to 2 teaspoons ground turmeric
• 2½ cups sparkling water
• ¾ cup coconut milk
• ¼ cup of beer (optional, but highly recommended… otherwise use more sparkling water)
• 1 teaspoon salt
• 2 stalks of scallions, sliced finely
• ½ cup mushrooms, sliced thinly
• 1 red bell pepper, julienned
• ½ cup kale, de-stalked and chopped
• 1½ tablespoons garlic (~2 cloves), minced
• ½ cup of shallots (~3 shallots), diced
• 1 tablespoon coconut or olive oil
• 1 tablespoons fish sauce (this brand is OU compliant)
• 1 tablespoon honey
• 5 tablespoons water
• 1 tablespoon lime juice
• 1 red chili pepper, finely chopped
• 1 clove of garlic, minced
• fresh basil
• fresh mint
• scallions
• fresh parsley
• fresh cilantro
• lettuce

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