Vietnamese-style dinner crepes
- 6 eggs
- 1 cup reduced-fat milk
- ½ cup wholemeal flour
- ¼ teaspoon turmeric
- 2 cloves garlic, sliced
- 2 carrots, cut into matchsticks
- 2 courgetteszucchini, 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
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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.
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)
Total fat 15.2g
–Saturated fat 3.4g
Dietary fibre 10.0g
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