Crispy Vietnamese Crepes | Homemade Cooking Class

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable while maintaining a similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish can be a less expensive seafood option.

Welcome to the cooking class with Chef Lisa and Chef Christa.

Introduce the dish: crispy Vietnamese crepes, a street food known for its sizzle.

Start preparing the filling with shrimp, either frozen or fresh.

Chop shallots, garlic, and ginger. Use a spoon to peel the ginger for less waste.

Mix shrimp with chopped shallots, garlic, ginger, chicken bouillon, salt, pepper, and fish sauce. Set aside to marinate.

Prepare mung beans: Show uncooked mung beans and explain they take about 20 minutes to cook. They should be tender but not pasty.

Discuss the flavor of mung beans, describing them as earthy and mild with a slight sweetness.

Introduce the batter: Combine rice flour and cornstarch for a crispy texture, adding salt and turmeric for flavor.

Explain the benefits of rice flour and cornstarch in the batter, highlighting that they don't absorb much oil.

Cooking Techniques

Spice Level:

Dietary

Allergens