Gluten-Free Vietnamese Rice Crepes (Bánh Xèo)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 0.5 cup Water
• 1 tsp Turmeric powder
• 0.5 tsp Salt
• 0.5 cup Shrimp, cooked
• 0.5 cup Pork belly, thinly sliced and cooked
• 1 cup Bean sprouts
• 0.25 cup Green onions, chopped
• 0.5 cup Fish sauce dipping sauce (Nước chấm)

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 1 cup coconut milk, 0.5 cup water, 1 tsp turmeric powder, and 0.5 tsp salt until the mixture is smooth and there are no lumps. This is your batter.
2. 2Place a 10-inch non-stick skillet over medium heat. Let it heat up for 2 minutes.
3. 3Add about 1 teaspoon of cooking oil to the hot skillet and swirl the pan to coat the bottom evenly. The oil should shimmer slightly.
4. 4Pour about 1/2 cup of the batter into the center of the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 8-10 inches in diameter. Cook for 2-3 minutes, or until the edges begin to look dry and slightly golden.
5. 5While the crepe is cooking, arrange about 1 tablespoon of the 0.5 cup cooked shrimp, 1 tablespoon of the 0.5 cup cooked pork belly, and 2 tablespoons of the 1 cup bean sprouts in a semi-circle on one half of the crepe. Continue cooking for another 1-2 minutes, until the bottom is golden brown and crispy.
6. 6Carefully fold the other half of the crepe over the filling using a spatula. Cook for another 1-2 minutes, pressing down gently, until the crepe is golden brown and crisp on the outside.
7. 7Slide the finished crepe onto a plate. Garnish with the 0.25 cup chopped green onions and serve immediately with the 0.5 cup fish sauce dipping sauce on the side.

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