Gluten-Free Vietnamese Crepe (Banh Xeo)

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 1/2 cup water, 1/2 teaspoon turmeric powder, and 1/4 teaspoon salt until smooth. This is your batter.
2. 2Place the about 225 g shrimp and about 113 g pork belly in a small saucepan. Add just enough water to cover them and cook over medium-high heat (93.33°C / 93°C) for 5-7 minutes, or until the shrimp are pink and opaque and the pork is cooked through. Drain the water. Slice the cooked pork belly into thin strips.
3. 3Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium heat (176.7°C / 177°C).
4. 4Pour about 1/2 cup of the batter into the hot skillet, immediately swirling the pan to create a thin, even layer covering the bottom. Arrange some of the cooked shrimp, pork belly strips, 1/2 medium yellow onion (thinly sliced), and 1 cup of the 2 cups of bean sprouts over one half of the crepe.
5. 5Cover the skillet and cook for 3-5 minutes, or until the edges of the crepe appear crispy and golden brown. The batter should look set.
6. 6Carefully fold the crepe in half using a spatula, enclosing the filling. Slide the folded crepe onto a plate.
7. 7Repeat steps 3-6 three more times with the remaining batter, shrimp, pork belly, yellow onion, and 1 cup of bean sprouts, using the remaining 1 tablespoon of vegetable oil. You will make 4 crepes in total.
8. 8Serve each crepe immediately with 2 leaves of lettuce, some of the 1/4 cup mint, and 1/2 cup of the fish sauce dipping sauce (Nuoc Cham) on the side.

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