Ingredients
- FOR THE CREPES...
- 1 cup rice flour
- 1 tbs corn flour
- 1/2 tsp turmeric (it gives it that nice golden colour)
- Generous pinch of salt
- 3/4 cup TCC Premium Full Cream Coconut Milk
- 2 spring onions finely chopped
- 1 cup water
- Olive oil spray
- FOR THE MAPLE DIPPING SAUCE...
- 2 tbs maple syrup
- 2 tbs Lee Kum Kee Premium Soy sauce
- Juice of one lime
- 2 - 3 minced garlic cloves
- Chilli flakes to taste
- FOR THE FILLING...
- 1 - 2 carrots julienned or chopped into matchsticks
- 5 - 6 swiss brown mushrooms finely sliced
- 1 - 2 handfuls bean sprouts
- 4 - 5 radishes finely sliced
- 125 small can of corn kernels drained
- 150 - 200g of firm tofu cut into small squares and lightly pan fried
- Small handful of coriander leaves
- Small handful of mint leaves
- Finely chopped red chillies to taste
Method
- Makes around 5 delicious crepes using a 22cm frying pan
- Whisk together all ingredients for the crepes and set aside for minimum 1/2 to rest
- Whilst your batter is resting combine all ingredients for the maple dipping sauce and set aside for the flavours to infuse together
- Prepare your vegetables and combine in a large bowl and stir through 1 tbs of the maple dipping sauce
- After 1/2 hour generously spray your frying pan with olive oil and heat until HOT!!!
- With a soup ladle (I find this the easiest) spoon your crepe mixture onto HOT fry pan, it should bubble quickly and set quite fast
- After 2 - 3 minutes (be patient ;)) it will not burn, very carefully loosely lift the edges of the crepe and check if it's slightly brown (if not cook a little longer) if so spoon your crepe filling over half the crepe and very gently fold over the other half to form half a moon, carefully transfer to a plate and keep warm.
- Repeat with remaining mixtures
- Serve with maple dipping sauce drizzled over the top... Flavoursome and jam packed full of taste it's a perfect Sunday brunch with friends...
Product used in recipe
- TCC - Premium Coconut Milk
- Lee Kum Kee - Premium Soy Sauce
