Sizzling Crepes

17 ingredients
11 steps

Ingredients

  • 2 1/4 cups rice flour
  • 2 1/2 cups water
  • 1/2 cup coconut milk (unsweetened, fresh, or canned)
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon yellow curry powder (optional)
  • 2 scallions, very thinly sliced
  • 1/3 to 1/2 cup vegetable oil
  • 1/2 pound pork shoulder or country-style boneless ribs, thinly sliced, or 1/2 pound ground pork
  • 1/2 pound small or medium shrimp (peeled and deveined or left in shells with only the legs and tails trimmed)
  • 1/2 cup thinly sliced onion
  • 4 ounces sliced fresh mushrooms such as shiitake, brown crimini, oyster, white button, etc. (optional)
  • 4 cups fresh bean sprouts
  • 16-24 lettuce or mustard greens leaves
  • Fresh herbs (cilantro, Thai basil, red perilla, mint, Vietnamese mint, sorrel, etc.)
  • Thinly sliced, peeled, and seeded cucumber (optional)
  • 1 cup or more Basic Vietnamese Dipping Sauce (see Notes)

Directions

  1. 1
    Vigorously whisk all the batter ingredients except the scallions in a bowl until smooth.
  2. 2
    Stir in the scallions and set aside for at least 20-30 minutes.
  3. 3
    Heat an 8- to 12-inch nonstick or well-seasoned cast-iron skillet on high and add a generous amount of oil to coat the pan.
  4. 4
    Add 1/8 to 1/4 of the total pork, shrimp, onion, and mushrooms, depending on how many crepes you plan to make.
  5. 5
    Stir gently while cooking for 30-45 seconds, or until starting to color and the onions can be smelled.
  6. 6
    Stir the batter well and add 1/4-1/3 cup to the same pan; swirl around to coat evenly (you want a thin coating).
  7. 7
    Add about 3/4-1 cup of the bean sprouts and spread over half of the crepe.
  8. 8
    Lower the heat to medium, cover the pan until the bean sprouts have begun to soften, about 3 minutes or so.
  9. 9
    Uncover and cook another 3-5 minutes, or until the bottom of the crepe is crispy and golden brown.
  10. 10
    Lift one side with a spatula and gently fold in half.
  11. 11
    Serve on a platter with the lettuce, herbs, cucumber, and dipping sauces, or on individual plates or bowls for each diner to assemble his or her wraps.

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