Egg-Free Vietnamese Banh Xeo (Crispy Crepes)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1 tsp Turmeric powder
• 1/2 tsp Salt
• 1/2 lb Shrimp
• 1/2 lb Pork belly
• 2 cups Bean sprouts
• 1/2 medium Yellow onion
• 2 tbsp Vegetable oil
• 1/2 cup Nuoc Cham dipping sauce

Instructions

1. 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the crepe batter. Let it rest for at least 30 minutes.
2. 2Heat a large non-stick skillet or crepe pan over medium heat. Add a little vegetable oil.
3. 3Add shrimp and pork belly to the skillet. Cook until they are browned and cooked through.
4. 4Add yellow onion and bean sprouts to the skillet. Sauté for a few minutes until softened.
5. 5Pour about 1/2 cup of crepe batter into the skillet, swirling to cover the entire surface.
6. 6Cover the skillet and cook for 3-4 minutes, or until the crepe is golden brown and crispy on the bottom.
7. 7Fold the crepe in half and slide it onto a plate.
8. 8Repeat with the remaining batter and fillings.
9. 9Serve immediately with Nuoc Cham dipping sauce.

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