Bánh Xèo (Vietnamese Sizzling Crepes) Recipe (with Video)

1. In a large bowl, combine the rice flour, tapioca starch, tumeric powder, sea salt, coconut milk, sparkling water, warm water, green parts of the scallion and mix everything well. Cover and allow it to sit for 45 minutes - 1 hour at room temperature.
2. Meanwhile, prep the king oyster mushrooms, seafood mushrooms, zucchini, and yellow onion. Wash the bean sprouts, romaine lettuce, mint, and dry well.
3. In a nonstick pan, on medium heat, heat up 1/2 tsp of vegetable oil for a few minutes. This should be plenty as we will add more oil later. Add 2-3 king oyster mushroom slices, 2 tbsp of seafood mushroom pieces, 1 tbsp of zucchini, 3-4 onion slices, and the white part of green onion. After 1-2 minutes, season with a pinch of salt, black pepper, and 1/2 tsp of mushroom seasoning. Push the vegetables to half the side of the pan. Pour 1/2 cup of batter into the pan and quickly swirl in a circular motion until it evenly coats the pan. There should not be any gaps. If there is, add a little bit of batter to close the gap. On medium heat, allow it to cook for 1 minute uncovered. Then, add 1/2 cup of beansprouts on top of the side with the vegetables and cover the pan with a lid and cook for 2 minutes. Lift the lid and dip a basting brush in 1 tsp of oil and brush the top of the edges of the crepe all around. This is to ensure the crepe becomes crispy. Turn on high heat and cook for 2 more minutes. You will know the crepe is ready when the edges are easy and smooth to lift without ripping. Lift the edge of the crepe and cover the side with the vegetables.
4. Serve the crepe wrapped in romaine lettuce and mint along with juice of a lime, red chili pepper, and dip in vegan fish sauce. Best enjoyed immediately.