Saigon Crepes with Pickled Mushrooms Recipe | Abel & Cole

Saigon Crepes with Pickled Mushrooms

Serves2 people
Vegans

Popular Vietnamese street food, we've mixed things up a bit with our pickled organic 'shrooms.

2 ratings
layout 2 comments

Ingredients

  • 1 lime
  • 2 tbsp brown rice or cyder vinegar
  • Sea salt and freshly ground pepper
  • A few splashes of olive oil
  • 200g gourmet mushrooms
  • 1 red onion
  • 1 garlic clove
  • 1 shallot
  • 150g plain flour
  • 1 tsp The Colonel's Mild Curry Spice Mix
  • 1 tsp turmeric
  • 200ml coconut milk
  • A handful of coriander

Take the edge off? Quickly fry the mushrooms and onions in the pickling liquid for 2 mins.

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Method

1. Zest and juice the lime. In a bowl whisk half of the lime juice with the brown rice vinegar. Add a large pinch of salt and a splash of olive oil. Slice the mushrooms as thinly as possible. Peel and finely slice the red onion and garlic.
2. Place the mushrooms, onions and garlic into the bowl with the vinegar mix. Stir well so the veg is well coated in the pickling liquid. Set it aside. Peel and finely slice the shallot.
3. Place the mushrooms, onions and garlic into the bowl with the vinegar mix. Stir well so the veg is well coated in the pickling liquid. Set it aside. Peel and finely slice the shallot. Pick the leaves from the coriander. Set to one side. Finely chop the stalks and add to the dry pancake ingredients.
4. Make a well in the centre and pour in the coconut milk. Add 200ml cold water and whisk to a thin batter. Turn the oven on to its lowest setting.
5. Heat 1 tsp oil in a large frying pan. Pour in 1 ladle of batter and, working quickly, move the batter around the pan to coat it thinly.
6. Cook for 2 mins. Flip, cook for a further 2 mins. Put on to a plate and into the oven to keep warm. Repeat with the remaining batter.
7. Pop a couple of pancakes on to each plate and fill with the pickled mushrooms. Top with coriander leaves and the half lime cut into wedges. Wrap and enjoy!
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Rate

Betty

Rating

The mushrooms were tasty, but the crepes were a nightmare. The batter was so thick that they came out like stodgy lumps of batter - which I had to chuck away and just eat a plate of mushrooms. Shame.

CuriousCook

Rating

Although I am usually not that good with making crepes (and these ended up not entirely round and whole either...) I really liked the taste and the mushrooms were lovely! I was also surprised that it was a relatively simple meal - quickly prepared and the wash-up was easy too. Will definitely make this one again in summer :)