Vietnamese Crepes (Bánh Xèo)

Ingredients

• 1 cup 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 113 g Pork belly
• 2 cups Bean sprouts
• 1/4 cup Green onions
• 2 tablespoons Vegetable oil
• 1/2 cup Nuoc Cham dipping sauce

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

Instructions

1. 1In a bowl, whisk together the rice flour, tapioca starch, coconut milk, water, turmeric powder, and salt until smooth. Let the batter rest for at least 30 minutes.
2. 2Heat a large non-stick skillet or crepe pan over medium heat. Add a tablespoon of vegetable oil.
3. 3Pour about 1/2 cup of batter into the pan, swirling to coat the bottom evenly.
4. 4Add a few shrimp and pork belly slices to one side of the crepe. Sprinkle with bean sprouts and green onions.
5. 5Cover the pan and cook for 3-5 minutes, or until the crepe is golden brown and crispy on the bottom.
6. 6Fold the crepe in half and slide it onto a serving plate.
7. 7Repeat with the remaining batter and filling.
8. 8Serve immediately with Nuoc Cham dipping sauce.

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