On today’s menu: One of Vietnam’s most popular street foods but with a twist from tifflovestofu 🧀 Ingredients (enough for 5 crepes) Batter: 1 cup rice flour (should be regular white rice flour, not glutinous or sweet rice flour) 1 tbsp tapioca starch 1 tsp turmeric powder 1/2 tsp salt 125 ml coconut milk 100 ml sparkling water 1 cup warm water Filling: 1 cup sweet corn 2 scallions, roughly chopped 1 tsp each of soy sauce, sugar, black pepper, salt vegetable oil Daiya Dairy-Free Mozza Shreds Instructions: 1. In a large bowl, combine the rice flour, tapioca starch, turmeric powder, salt, coconut milk, sparkling water, and warm water, and mix everything well. Cover and set aside for 45 minutes - 1 hour at room temperature. 2. Heat 1/2 tsp of vegetable oil in a nonstick pan. Once heated, add 2-3 tbsp corn and scallions. After 1 minute, season with a pinch of the salt, sugar, mushroom seasoning, and black pepper mix. Push the corn and scallions to half the side of the pan. Pou...