Vietnamese rice crepes

Ingredients

Crêpe batter

• 1 ¼ cups (150 g) rice flour
• 2 Tbsp potato or corn starch
• ⅔ cup (150 ml) plant milk (oat or coconut)
• 1 ⅓ cups (350 ml) water
• 1 tsp turmeric
• ½ tsp salt

Fresh corn salsa

• 2 corn cobs (or 1 can corn)
• 2 limes, juiced
• 1 Tbsp olive oil
• A small handful of cilantro
• ¼ fresh green chili
• 4 radishes, thinly sliced
• ½ tsp sea salt

Mint and coriander sauce

• 1 large handful fresh mint leaves
• 1 large handful fresh coriander
• ½ jalapeño or green chili
• ⅓ cup (80 ml) olive oil
• ½ avocado
• ½ lemon, juiced
• 3 Tbsp water
• 1 tsp maple syrup
• Salt and pepper, to taste

Steps

1. Whisk all the crêpe batter ingredients until smooth and let rest while you prepare the toppings.
2. For the corn salsa, mix all the ingredients in a bowl.
3. For the sauce, blend all the ingredients until smooth.
4. Heat a little oil in a non-stick pan over medium heat, pour in a thin layer of batter and swirl to coat. Cook until the edges lift and the crêpe is golden, then fold.
5. Fill the crêpes with the corn salsa and drizzle with the mint and coriander sauce.