Gluten-Free Vietnamese Crepes (Banh Xeo)

Ingredients

• 1 cup Rice Flour
• 1 cup Coconut Milk
• 1 tsp Turmeric Powder
• 1/2 cup Water
• 1/2 tsp Salt
• 1/2 lb Shrimp
• 1/2 lb Pork Belly
• 2 cups Bean Sprouts
• 1/4 cup Green Onions
• 2 tbsp Vegetable Oil
• 1/2 cup Nuoc Cham Dipping Sauce

Instructions

1. 1Combine rice flour, coconut milk, turmeric powder, water, and salt to make the crepe batter. Let it rest for 15 minutes.
2. 2Cut pork belly into small pieces and cook until crispy.
3. 3Cook shrimp until pink and cooked through.
4. 4Heat vegetable oil in a large non-stick skillet or crepe pan over medium heat.
5. 5Pour a thin layer of batter into the pan, swirling to coat the surface evenly.
6. 6Add shrimp, pork belly, bean sprouts, and green onions to one half of the crepe.
7. 7Fold the crepe in half and cook until golden brown and crispy.
8. 8Serve hot with Nuoc Cham dipping sauce.

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