Sizzling Saigon crêpes (Banh xeo) from Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (page 130) by America's Test Kitchen Editors

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Notes about this recipe

  • SugarFree_Vegan on May 24, 2020

    I didn't have the rice flour for the crepes so I successfully used only gram / chickpea flour. I was also lucky to have some store bought vegan fish sauce so I used this in the dip - the dip is so good, would use it for other dishes too. The filling is fresh and vibrant and makes a lovely summer meal.

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