Gluten-Free Vietnamese Rice Crepes (Banh Xeo)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 0.5 cup Water
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Salt
• about 113 g Shrimp
• about 113 g Pork
• 2 cups Bean sprouts
• 1 cup Mushrooms
• 2 stalks Green onions
• 2 tablespoons Vegetable oil
• 8 leaves Lettuce leaves
• 0.5 cup Mint leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the batter.
2. 2Heat vegetable oil in a non-stick skillet over medium heat. Pour a thin layer of batter into the skillet, swirling to coat the bottom.
3. 3Add shrimp, pork, bean sprouts, mushrooms, and green onions to one side of the crepe.
4. 4Cook until the crepe is crispy and golden brown, about 3-5 minutes. Fold the crepe in half.
5. 5Serve immediately with lettuce and mint leaves.

Related Guides