Vietnamese Crepes With Coconut Sauce
I made these crepes for a Sunday brunch, thinking how well they would work for camping trips - just make the crepe batter and coconut sauce ahead of time, marinate the thinly sliced beef, and warm everything over the campfire. Serve with stir-fried vegetables, and you've got a hearty meal.
The crepes are made with coconut milk. I sprinkled onion, leeks, parsley, garlic and thin-sliced hot red pepper in the crepe pan, then poured in the batter. Both sides can be sprayed with olive oil for a crispier finish. Just sear the tops. The coconut sauce requires very little cornstarch, as it is already thick. I added salt, pepper, and a little garlic.
Stir-fried edamame, zucchini, red pepper and fresh garlic compliment this meal. George was a happy campe
r!
I made these crepes for a Sunday brunch, thinking how well they would work for camping trips - just make the crepe batter and coconut sauce ahead of time, marinate the thinly sliced beef, and warm everything over the campfire. Serve with stir-fried vegetables, and you've got a hearty meal. 
The crepes are made with coconut milk. I sprinkled onion, leeks, parsley, garlic and thin-sliced hot red pepper in the crepe pan, then poured in the batter. Both sides can be sprayed with olive oil for a crispier finish. Just sear the tops. The coconut sauce requires very little cornstarch, as it is already thick. I added salt, pepper, and a little garlic. 
Stir-fried edamame, zucchini, red pepper and fresh garlic compliment this meal. George was a happy campe
r!
