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Vietnamese Happy Crepes (Gluten-Free)
I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.View all articles by Destiny Stone
This gluten-free, mung bean crepe recipe is time consuming, but if you love crepes as much as I do, you will not care. These mung bean crepes are so versatile, they can be eaten for breakfast, lunch or dinner. They are naturally gluten-free and dairy-free, but they can be made corn-free, and meat free also.
Vietnamese Happy Crepes (Gluten-Free)
- ½ cup dried mung beans
- 1 cup unsweetened coconut milk from a can - stirred first
- 2 cups white rice flour
- 1 cup cornstarch
- 4 cups water
- 2 scallions, thinly sliced
- 1 ½ teaspoons turmeric
- ¾ teaspoon salt
- Soak the dried mung beans in warm water for about 30 minutes.
- Drain and put them in a food processor.
- Add coconut mil, rice flour, cornstarch, water, scallions and turmeric.
- Let the crepe batter rest for about 20 minutes or even overnight to loosen the starches.
- 1 to 1 ½ pounds of boneless chicken or pork or tofu, cut into ¼ inch pieces sprinkled with gluten-free fish sauce and a little sugar.
- 1 small onion sliced very thin
- 1 cup thinly sliced button mushrooms
- 3 cups beansprouts
- ¼ cup gluten-free fish sauce
- ¼ cup lime juice
- ½ cup hot water
- ¼ cup or more light brown sugar
- ½ -1 Thai or Serrano Chili sliced into little rings-to taste
- 1 large clove garlic-minced
- Mix sugar into hot water and stir to dissolve.
- Add in lime juice, fish sauce, chili and garlic.
- Taste for desired sweetness and let cool.
- Pour into separate small serving bowls.
- Heat oven to 200 F degrees and put a large baking sheet in oven to heat it.
- Using a nonstick 8" skillet, add one teaspoon of oil and heat.
- Add a few pieces of pork or chicken or tofu, mushrooms and a few slivers of onion and saute until pork loses its' pinkness.
- Pour in ½ cup of crepe batter, tilting and swirling the pan until crepe coats the bottom of the pan thinly and rises up the side of the pan.
- Let it cook for a moment until the edges become drier, then add the beansprouts.
- Cover and let steam cook for about 2 minutes or until the bottom is golden brown.
- Fold in half and put onto baking sheet to keep warm while making remaining crepes.
- 1 head of Red Leaf Lettuce - leaves separated, washed and dried
- Handful of Mint leaves, Cilantro and
- Place crepe onto plate and garnish with several lettuce leaves, a small amount of Mint leaves, Cilantro and Thai basil.
- Give each person a small bowl of Nuoc Cham to dip.
- To eat, tear crepe into pieces along with herbs and wrap in lettuce leaves.
- Dip into Nuoc Cham sauce and enjoy!
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Coating (for 2 pounds boneless chicken pieces, skinned):
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1 cup cornstarch
¼ teaspoon cayenne
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