Saigon Crêpes with Pickled Mushrooms | Abel & Cole
Saigon Crêpes with Pickled Mushrooms
Clock Image
Prep: 20 mins
Cook: 20 mins
These pancakes are a popular Vietnamese street food, and we’ve mixed things up a bit with our pickled ‘shrooms.
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609 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 lime
  • 2 tbsp brown rice vinegar
  • A 200g punnet of gourmet mushrooms
  • 1 red onion
  • 1 garlic clove
  • 1 shallot
  • A 150g pot of plain flour
  • 1 tsp garam masala
  • 1 tsp turmeric
  • A 200ml tin of coconut milk
  • A handful of coriander
From your kitchen
  • 1 tbsp olive oil + 4 tsp
  • Sea salt and freshly ground pepper
  • 200ml cold water
You'll need
  • A couple of bowls
  • Frying pan
  • Whisk
  • Measuring jug
Step by step this way
  • 1.

    Zest and juice half of the lime. Add half the juice to a bowl and whisk with the vinegar. Add a pinch of salt and 1 tbsp oil. Thinly slice the mushrooms. Peel and finely chop the red onion and garlic.

  • 2.

    Place the mushrooms, onions and garlic in the bowl with the marinade. Mix well, giving a good coating to all the veg. Set to one side. Peel and finely slice the shallots.

  • 3.

    For the pancakes, tip the flour into a bowl. Add 1 tsp each of garam masala and turmeric. Add a pinch of salt. Pick the leaves from the coriander. Set aside. Finely chop the stalks and add in to the pancake mix along with the shallots.

  • 4.

    Make a well in the centre and pour in the coconut milk. Add 200 ml cold water and whisk to create thin batter. Turn the oven to its lowest setting.

  • 5.

    Heat 1 tsp oil in a large frying pan. Pour in 1 ladle of batter and move around the pan to thinly coat it.

  • 6.

    Cook for 2 mins then flip over, cooking for a further 2 mins. Place onto a plate in the oven to keep warm. Repeat with the remaining batter, adding more oil each time.

  • 7.

    Place a couple of pancakes on each plate and fill with the pickled mushrooms. Top with coriander leaves. Cut the saved lime into wedges and add these too. Wrap and serve.

  • Tip

    Take the edge off?
    For a less sharp flavour, quickly fry the mushrooms and onions in their pickle for 2 mins to warm them through and give a slight savoury flavour.

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