Dinner · Vietnamese · 20 min
Banh Xeo-Inspired Crispy Turmeric Crepes with Sautéed Ground Turkey and Greens
- Calories
- 686
- Protein
- 50g
- Carbs
- 70g
- Fat
- 24g
Ingredients
- 40 g rice flour
- 0.5 tsp ground turmeric
- 80 ml water
- 1.5 tsp coconut oil
- 210.5 g ground turkey
- 80 g spinach
- 1 tsp ginger
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 1 tsp honey
- 10 g slivered almonds
- 70 g white rice
Method
- 01Whisk together rice flour, ground turmeric, water, and a quarter of the coconut oil in a bowl until smooth to make the crepe batter. Rest for 10 minutes.
- 02In a heavy skillet over medium-high heat, warm half of the remaining coconut oil. Add the ground turkey and minced ginger, stir-frying until browned, crisp at the edges, fully cooked through, and no longer pink (internal temperature reaches 160°F/71°C).
- 03Stir in fish sauce and fresh spinach, cooking for 1 minute until spinach is just wilted. Remove filling from pan and set aside warm.
- 04Whisk together lime juice, rice vinegar, and honey in a small bowl to make the dipping sauce.
- 05Heat the remaining coconut oil in a non-stick skillet over medium-high heat. Pour in crepe batter, swirling to cover the bottom evenly, and cook for 3-4 minutes until edges are crisp and golden brown.
- 06Spoon turkey-spinach filling onto half of the crepe, fold over, scatter toasted slivered almonds on top, and serve immediately with lime-honey dipping sauce.
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