Dairy-Free Vietnamese Crepes (Banh Xeo)

Ingredients

• 1 cup Rice Flour
• 1 cup Coconut Milk
• 1/2 cup Water
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Salt
• about 225 g Shrimp
• about 225 g Pork
• 2 cups Bean Sprouts
• 1/2 cup Onion
• 2 tablespoons Vegetable Oil
• 1 head Lettuce
• 1/4 cup Mint
• 1/2 cup Nuoc Cham (Dipping Sauce)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to form a smooth batter.
2. 2Heat vegetable oil in a large non-stick skillet or crepe pan over medium heat.
3. 3Pour a thin layer of batter into the pan, swirling to coat the bottom evenly.
4. 4Add shrimp, pork, onion, and bean sprouts to one half of the crepe.
5. 5Cook until the crepe is golden brown and crispy, about 3-5 minutes. Fold the crepe in half.
6. 6Serve immediately with lettuce, mint, and Nuoc Cham dipping sauce.

Substitutions

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