These delicate Vietnamese rice crepes are made by steaming paper-thin rice flour batter, filling it with ground chicken and mushrooms, and rolling them up. Lifting the crepes from the pan without tearing them is the most labor-intensive step.
Whisk the rice flour, starch, water, and salt until smooth. Add 1 tablespoon of cooking oil.
Sauté the ground chicken with the dried mushrooms and shallots in the fish sauce.
Pour a thin layer of batter into a greased wide skillet. Cover and steam until bubbles form and the crepe turns translucent. Loosen the edges with a flexible spatula and remove it.
Place 1 spoonful of filling on each crepe and roll it into a thin cylinder.
Sprinkle with fried onions and fresh mint to serve.
Take your time lifting the crepes from the pan; they may tear if you try to remove them before the edges have turned fully translucent. Allergen: contains fish (fish sauce).
Buharda pişirme yöntemi gerçekten işe yaradı, krepler ince ve hafif çıktı, ailem çok beğendi.
Kuru mantar yerine taze kültür mantarı kullandım, doku biraz daha yumuşak çıktı ama iç harcın tadı yine de çok güzeldi. Tavada buharda pişirme tekniği ilk denememde biraz kalın çıktı, ikinci krepte daha ince açmayı başardım.
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