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To make the batter, sift together the rice flour, tapioca flour, turmeric, salt, and pepper in a large mixing bowl. Add the coconut milk and water and stir until smooth and any lumps are gone.
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Mix in the chopped green onion.
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Set batter aside. It can even be made the night before and refrigerated over night.
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Over medium heat, with a little olive oil, saute the broccoli and mushrooms until slightly browned and tender, then remove from pan and set aside.
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Place about 1/4 cup of the broccoli and mushrooms back in the pan with a teaspoon of olive oil.
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Then pour on 1/2 cup of the batter, swirling the pan slightly so it spreads evenly around the vegetables and the pan.
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Cover with a lid and let cook for 5 to 6 minutes. No looking. Don't disturb!
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Uncover, sprinkle on some mung bean sprouts, and cover and let cook for a minute more.
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The crepe should be crisp on the pan side and fully cooked on side facing up. Fold and slide out onto the plate.
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Serve with greens and any sweet vinaigrette. I used a mix of equal parts pineapple juice, soy sauce, and balsamic vinegar with some salt, pepper, and red pepper flakes added.
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A delicious way to eat these is to cut pieces of the crepe, wrap them in the greens, and dip in the vinaigrette.