What’s that? You want more breakfast?
Perhaps that Banh Mi Op La just isn’t satisfying you with it’s ultra simple prep. Perhaps you want a sweeter breakfast, something that take a bit of skill – but not too much, because it’s 6:30am/pm/Midnight and you are either just waking up/just home from work/drunk, and, come on, we have other things on our minds.
But this? All of this? This I can work with.
I may have mentioned I’m on a bit of a crepe kick recently – I guess this is the inevitable result!
Fresh mango has to be one of the worlds most amazing natural foods. It’s juicy, golden candy in a to-go pack, and they’re everywhere in this region of the world. (In fact, the world’s sweetest mangos come from Guimaras Island in the Philippines – remember that Mango Pizza I ate last summer?!)
As for crepes, this dish is perfect for Vietnam: the local fruit and French cooking technique combines for a simple sweet and savory serving.
1 cup flour
1/2 cup coconut milk
1/2 cup water
1 teaspoon vanilla
2 Tablespoons sugar
1/4 teaspoon salt
Butter for frying
1. Whisk the flour and eggs together, then slowly add the coconut milk, water, vanilla, sugar, and salt while mixing.
2. Heat a pan over medium-high heat. Add a bit of butter. As soon as it’s melted, add 1/4 cup batter. Swirl the pan quickly to cover the bottom.
3. Cook for ~2 minutes (the added sugars will brown a little faster than a normal crepe. As soon as the pancake is cooked through, loosen and flip.
4. Serve hot, stuffed with fresh mango! Optional: Add a drizzle of coconut cream on top.
And that is seriously the whole package. More complicated than banh mi op la? Sure, but barely.
Welcome to coconut crepes with fresh mango, your new obsession – go bananas! (Which would probably be great, too!)
What are your favorite culture mashup dishes? I think a bulgogi burrito in Chicago still tops my list… but these crepes are pretty great too. 🙂