Gluten-Free Vietnamese Crepe Breakfast (Banh Xeo)

Instructions

1. 1In a large bowl, whisk together the 1 cup of Rice Flour, 1 cup of Coconut Milk, 1 teaspoon of Turmeric Powder, 1/2 cup of Water, and 1/2 teaspoon of Salt until the batter is smooth and lump-free. Let the batter rest at room temperature for 15 minutes to allow the flour to hydrate.
2. 2Place a large non-stick skillet or crepe pan over medium heat (approximately 148.9-162.8°C or 150-165°C). Allow the pan to heat for 2-3 minutes until hot. Add 1 teaspoon of the 2 tablespoons of Vegetable Oil to the hot pan, swirling to coat the bottom.
3. 3Pour about 1/2 cup of the rested batter into the hot pan, immediately swirling the pan to spread the batter thinly and evenly across the bottom. Quickly sprinkle a portion of the about 450 g of peeled and deveined Shrimp, a portion of the 2 cups of Bean Sprouts, and a portion of the 1/2 cup of chopped Green Onions over half of the crepe.
4. 4Cover the pan with a lid and cook for 3-4 minutes, or until the edges of the crepe are crispy and golden brown, and the shrimp are opaque and cooked through.
5. 5Carefully fold the unfilled half of the crepe over the filled half using a spatula. Cook the folded crepe for an additional 1 minute until it is crisp. Remove the cooked crepe from the pan and place it on a plate to keep warm.
6. 6Add another 1 teaspoon of the 2 tablespoons of Vegetable Oil to the pan before cooking each subsequent crepe. Repeat steps 3, 4, and 5 with the remaining batter, shrimp, bean sprouts, and green onions until all the batter is used. Serve the hot crepes immediately with the 1 head of Lettuce Leaves, the 1/4 cup of Fresh Mint, and the 2 tablespoons of Fish Sauce for dipping.

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