Yield: 40 crepes
Ingredient Amount
Yellow split mung beans (moong dal) 2 ½ cup
soaked in water 1 hour
Long grain white rice
soaked in water 1 hour 2 ½ cup
Water 4-5 cups as needed to adjust consistency
Coconut milk, homogenized 12 oz.
Dry turmeric 1 ½ tsp.
Salt ½ tsp.
Scallions, sliced on thin bias 5 ea.
Oil for cooking
Method
1. Soak beans and rice for 1 hour, drain. Combine rice and mung beans with 1/2 the water, turmeric, and salt in blender, puree until smooth, check consistency with chef and adjust as needed with additional water. Strain well though Chinoise.
2. Fold coconut cream and bias cut scallions into batter.
3. Heat pan a small STEEL (do not use non-stick) pan with enough oil to well coat the bottom of the pan, pour thin layer of batter into hot pan, cook until crepe is cooked through and bottom side is crisp.
4. Add filling, fold crepe into crescent, hold finished crepes warm on parchment lined sheet tray above range line.
At service, reheat 2-3 crepes in a non stick pan and serve on a plate with table salad, steamed Jasmine rice, and vegan dipping sauce
Filling
Mung bean sprouts 5 cups
Napa cabbage, chiffonade 2 cups
Cilantro leaves 1 cup
Smoked tofu, julienne 1 12oz pkg.
E
Serve with Soy-Lime Vegan dipping sauce
Soy Sauce 4 oz.
Lime Juice 2 oz.
Water 2 oz.
Sugar 1 Tbsp.
Thai bird chilies, sliced 1 each