Vegetarian Bánh Xèo (Vietnamese Crêpes)

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1/4 cup split yellow mung beans

4 ounces baked tofu, sliced (variation: 2 ounces tofu and 2 ounces sliced shiitake mushrooms)

2 scallions (white and green parts), chopped

Several sprigs of cilantro

1 cup mung bean sprouts


3/4 cup rice flour

1/4 teaspoon salt

1/8 teaspoon turmeric

2/3 cup coconut milk

1/4 cup water

2 teaspoons vegetable oil


2 tablespoons fresh lime juice

2 tablespoons soy sauce

2 tablespoons sugar

4 tablespoons water

1 clove garlic, crushed

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