I thought about trying almond flour but I've never cooked with it. These particular crêpes/pancakes are slightly puffy and crispy around the edges so they're not like the typical French version. I always thought they were in an egg batter until I tried making them myself and realized they use rice flour. The yellow "egg" color comes from the turmeric. I love them, they're very filling, and except for the batter, are very low-carb. The dipping sauce (a combination of fish sauce, lime juice, sugar, water, and sliced chilies) tasted just fine when I made it with Splenda. The coconut milk in the batter is optional as it's only used when making them Saigon-style.
So where does one usually find almond flour? I assume that a natural foods store would carry it? They might even have it in the bulk bins of my supermarket but like I said, I've never cooked with it. The recipes I make that call for flour typically use so little per serving (such as lightly dusting a pan-seared piece of fish or chicken) that we use wheat or all-purpose flour.
From: E Marleena Alkire
Sent: Sunday, October 14, 2012 12:26 PM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: RE: [Healthy_Recipes_For_Diabetic_Friends] Bánh Xèo
You could try Almond Flour, any nut flour will work, or Coconut Flour. I've never made them before but I do have to convert recipes to be gluten free and a lot of gluten free people are subbing in these two flours.
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