

Vietnamese-style dinner crepes
Ingredients
- 6 eggs
- 1 cup reduced-fat milk
- ½ cup wholemeal flour
- ¼ teaspoon turmeric
- 2 cloves garlic, sliced
- 2 carrots, cut into matchsticks
- 2 courgettezucchiniXszucchini, summer squashX, cut into matchsticks
- 1 red capsicum, finley sliced
- 125g bean sprouts
- 2 teaspoons sesame oil
- 1 cup fresh coriandercilantroX leaves
- ¹⁄³ cup sweet chilli sauce, mixed with 1 tablespoon water
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Place 2 eggs, milk, flour and turmeric in a large bowl and whisk until smooth. Set aside.
2 Heat a drizzle of olive oil in a large frying-pan or wok over medium-high heat. Add garlic, carrots, courgettes and capsicum and stir-fry 3-5 minutes or until softened slightly. Turn off heat and add bean shoots, sesame oil, coriander and diluted
sweet chilli sauce.
3 In another large non-stick frying pan heat a drizzle of olive oil over medium-high heat. Add a quarter of the batter into centre of pan, tilting and rotating pan to allow batter to coat surface completely. Cook until edges have set. Crack 1 egg over crepe and tilt pan to spread it around. When egg has set, top with ¼ vegetable mixture. Drizzle with sweet chilli sauce, carefully fold crepe over, then transfer to a serving plate. Repeat with remaining batter and filling to make 4 crepes.
Variations
Make it gluten free To make a gluten-free version of these crepes, replace the wholemeal flour with chickpea or buckwheat flour.
Nutrition Info (per serve)
-
Calories 380cal
-
Kilojoules 1594kJ
-
Protein 19g
-
Total fat 15.2g
-
–Saturated fat 3.4g
-
Carbohydrates 37.7g
-
–Sugars 24.9g
-
Dietary fibre 10.0g
-
Sodium 494mg
-
Calcium 182mg
-
Iron 4.2mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE