Vietnamese Savory Crepes (Ban Xeo)

1/4 cup yellow split mung beans, soaked in water for 30 minutes and drained
1 1/2 cups coconut milk
1/2 cup water
1 cup rice flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground turmeric
Vegetable oil for cooking

Place the mung beans and coconut milk in a blender and process to a puree.  Add the water and rice flour and process until smooth, then add the sugar, salt, and turmeric and process briefly.  Place a fine sieve over a bowl and pour the batter through to strain out any lumps.  Cover the bowl with plastic wrap and set aside in the refrigerator for at least 30 minutes or up to 24 hours.

Stir the batter for several minutes.  It will have thickened in the refrigerator but, after stirring, it should be quite liquid, not thick and heavy.  If necessary, add a little water to thin it.  Place a cast iron frying pan on medium heat.  Heat about a tablespoon of oil in the pan. Pour about 1/3 cup of batter into the pan, and swirl it around thinly to a circle about 8 inches in diameter.  Cover the pan and let the crepe cook for about 3 minutes, until the edges are brown and the underside is crispy; the top, having steam-cooked, will be soft and pale yellow.  Use a spatula to ease the edges of the crepe off the pan; slide onto a plate and serve immediately.

(Fill with herbs, greens, and bean sprouts, or stir-fried vegetables.)


From Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid, with minor changes in the instructions