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  • Destiny Stone
    Destiny Stone

    Vietnamese Happy Crepes (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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)

    Crepes Ingredients:

    • 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
    To Make Crepes:
    1. Soak the dried mung beans in warm water for about 30 minutes.
    2. Drain and put them in a food processor.
    3. Add coconut mil, rice flour, cornstarch, water, scallions and turmeric.
    4. Let the crepe batter rest for about 20 minutes or even overnight to loosen the starches.
    Filling Ingredients:
    • 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
    Nuoc Cham Sauce Ingredients:
    • 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
    To Make Nuoc Cham Sauce
    1. Mix sugar into hot water and stir to dissolve.
    2. Add in lime juice, fish sauce, chili and garlic.
    3. Taste for desired sweetness and let cool.
    4. Pour into separate small serving bowls.
    To Cook:
    1. Heat oven to 200 F degrees and put a large baking sheet in oven to heat it.
    2. Using a nonstick 8" skillet, add one teaspoon of oil and heat.
    3. Add a few pieces of pork or chicken or tofu, mushrooms and a few slivers of onion and saute until pork loses its' pinkness.
    4. 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.
    5. Let it cook for a moment until the edges become drier, then add the beansprouts.
    6. Cover and let steam cook for about 2 minutes or until the bottom is golden brown.
    7. Fold in half and put onto baking sheet to keep warm while making remaining crepes.
    Garnish Ingredients:
    • 1 head of Red Leaf Lettuce - leavesseparated, washed and dried
    • Handful of Mint leaves, Cilantro andThai Basil
    To Serve:
    1. Place crepe onto plate and garnish with several lettuce leaves, a small amount of Mint leaves, Cilantro and Thai basil.
    2. Give each person a small bowl of Nuoc Cham to dip.
    3. To eat, tear crepe into pieces along with herbs and wrap in lettuce leaves.
    4. Dip into Nuoc Cham sauce and enjoy!

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  • About Me

    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.

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