Vietnamese crêpes (vegan sizzling pancakes)

Mix the flour:

1. mix ingredients for pancake mixture (above)

2. finely chopped scallions add to flour mixture

3. Stir together the flour and chopped scallions, let the dough rest for 30 minutes - 1 hour while preparing the ingredients

4. Prepare the pancake filling

5. Soak 30g green beans without skin, 60g lotus seeds (can be soaked overnight from the previous day, lotus seeds and green beans will be soft and steamed faster)

6. Cook the seeds in the oven by waves or steaming in a water bath

7. Part of crushed lotus seeds

8. Mushrooms (you can use white and brown sea buckthorn/snow white mushrooms, enoki mushrooms, or any other mushroom of your choice)

9. Lotus root: peeled, thinly sliced ​​(can be soaked in water mixed with vinegar to clean and keep the lotus root white or you can wash it normally)

10. Carrots, onions, chayote, kohlrabi, and scallions are only put in the same basket as the bean sprouts. All washed and mixed well

Prepare the dipping sauce

1. 3 garlic cloves, 1 chopped chili

2. Mix 450ml of warm water* (vegetable juice can be used), 8 tablespoons (tc) of sugar, 4 tc of apple cider vinegar, 1.5 tc of salt, 1 tc of soy sauce. Stir well, season to taste sour, sweet, salty (the dipping sauce should not be salty, you need to taste it)

3. Add the minced garlic and chili to the dipping sauce

Pour pancakes

1. Heat a pan and 1 tablespoon of oil over medium-high heat. Use a paper towel to blot and grease the entire surface of the pan. Wait for the pan to heat up (try it by placing your hand 3cm away from the surface of the pan, when you feel the heat from the pan radiating onto your palm, then it's time to pour the pancakes)

2. Lift the pan off the stove surface, scoop 1 ladle of the mixed powder (every time stir to mix the dough evenly, not settling at the bottom) and pour it into a corner of the pan. Then quickly push the pan in a circle at a 45-degree diagonal, so that the dough goes evenly into the pan. When the pan is shaken, the dough has thickened, then put the pan back on the stove (still keep the heat medium high). Quickly arrange the fillings on the surface of the pancakes: lotus root, green beans, lotus seeds, mushrooms, vegetables and onions, sliced ​​and mixed. Keep the heat on medium high for 3 minutes until the crust is cooked

3. After 3 minutes at medium-high heat, when the pancake crust is slightly separated from the surface of the pan, use a spatula to gently lift the edge of the separated pancake, add 1-2 tablespoons of oil around to keep the pancakes crispy and fragrant. Lower the heat to medium, keep the cake for 9 minutes, at this time the cake will be crispy (don't rush to fold it in half, because that way the cake is only crispy on the surface in contact with the pan, this way will help the cake to be crispy, eat very well)

4. After 9 minutes, check if the cake is crispy, then fold it in half and remove to a plate

5. Repeat until you run out of dough. The dough above can be poured from 5-7 pieces

How to pack pancakes:

1. Crispy pancakes cut into 3-4 servings

2. Rice paper dipped in warm water to soften, add vegetables, lettuce, herbs, cucumbers, carrots, and pancakes. Roll all the fillings neatly in the rice paper

3. Dip it with the prepared dipping sauce

Note

*use warm water to make the dipping sauce, helping the sugar to dissolve faster when stirring