Gluten-Free Vietnamese Rice Crepes (Bánh Xèo)

Ingredients

• 1 cup Gluten-Free Rice Flour
• 1/4 cup Tapioca Starch
• 1 1/2 cups Coconut Milk
• 1/2 cup Water
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Salt
• about 225 g Shrimp
• about 225 g Pork Belly
• 2 cups Bean Sprouts
• 1/2 cup Green Onions
• 1 cup Nuoc Cham Dipping Sauce

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

Instructions

1. 1In a bowl, whisk together gluten-free rice flour, tapioca starch, coconut milk, water, turmeric powder, and salt until smooth.
2. 2Heat a large non-stick skillet over medium heat. Add a tablespoon of oil.
3. 3Pour 1/2 cup of batter into the skillet and swirl to create a thin crepe.
4. 4Add shrimp, pork belly, and bean sprouts to one half of the crepe.
5. 5Cook for 3-5 minutes, or until the crepe is crispy and golden brown. Fold the crepe in half.
6. 6Garnish with green onions and serve with nuoc cham dipping sauce.

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