Banh Xeo rice crepes

INGREDIENTS

Lemon lentils 

1,5 dl Foodin green lentils 

2 tbsp Foodin lemon juice 

2 tsp Foodin olive oil 

½ tsp Foodin mild curry powder 

½ tsp Foodin fine Himalayan salt 

With the crepes 

200g Shiitake or other mushrooms + Foodin olive oil and pinch of salt 

Lettuce, herbs and chives 

Foodin dry roasted spiced cashews 

Sauce 

3 tbsp water 

2 tbsp Foodin umami sauce 

1 tsp Foodin apple cider vinegar 

1 tsp Foodin lemon juice 

2 tbsp chopped fresh cilantro 

about 1 tbsp chopped chili 

¼ tsp salt or to taste 

Rice crepes 

Appr.6-8 crepes 

3 dl Foodin light rice flour 

1,5 tsp Foodin turmeric powder 

¾ tsp Foodin fine himalayan salt 

2,5 dl Foodin coconut milk 

2,5 dl Foodin coconut water 

+ Foodin olive oil for cooking 

RECIPE

Rinse the lentils and cook them according to instructions. Season the lentils with lemon juice, oil, curry powder and salt. 

Cook the mushrooms in a hot dry pan, add oil and continue cooking until the mushrooms are brown. Add a pinch of salt. 

Mix the umami sauce together. 

Mix the crepes batter. Warm oil in a teflon pan and cook about 1 dl per crepe for a few minutes per side or until the crepe is easy to flip. This batter makes about 6-8 crepes depending on the size of the pan. 

Serve the crepes warm with the umami sauce, lemon lentils, Foodin cashews, lettuce, herbs, chives and mushrooms.