Gluten-Free Banh Xeo (Vietnamese Crepes)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1/2 pound Shrimp, peeled and deveined
• 1/4 pound Pork belly, thinly sliced
• 2 cups Bean sprouts
• 1/4 cup Green onions, chopped
• 1/2 cup Nuoc Cham dipping sauce

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 1/2 cup water, 1 teaspoon turmeric powder, and 1/2 teaspoon salt until the mixture is completely smooth and there are no lumps.
2. 2Place a 10-inch non-stick skillet or crepe pan over medium heat, which is about 325°F (163°C). Add 1 tablespoon of the 2 tablespoons vegetable oil to the hot pan and swirl to coat the bottom evenly.
3. 3Pour about 1/2 cup of the batter into the hot skillet. Immediately tilt and swirl the pan to create a thin, even layer of batter that covers the entire bottom surface of the pan. Cook for 2 to 3 minutes, or until the edges of the crepe begin to look dry and slightly golden brown.
4. 4Arrange about one-quarter of the 1/2 pound shrimp, 1/4 pound pork belly, and 1 cup of the 2 cups bean sprouts onto one half of the crepe. Continue to cook for another 2 to 3 minutes, or until the shrimp turns pink and opaque and the pork is cooked through. The crepe should be golden brown and crispy on the bottom.
5. 5Carefully fold the crepe in half using a spatula, enclosing the filling. Cook for 1 minute more on each side, pressing gently, until the crepe is golden brown and crisp.
6. 6Slide the finished crepe onto a plate. Repeat steps 3 through 5 with the remaining batter, shrimp, pork belly, and bean sprouts to make 3 more crepes, adding the remaining 1 tablespoon of vegetable oil to the pan as needed between crepes. Stir the chopped 1/4 cup green onions into the batter before cooking the last crepe.
7. 7Serve the crepes immediately with the 1/2 cup Nuoc Cham dipping sauce on the side.

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