Vietnamese Crepes

Instructions

1. Prepare the batter
   In a large bowl, whisk together rice flour, cornstarch, turmeric powder, and salt. Gradually add coconut milk and water, stirring until smooth. Add the chopped green onions and let the batter rest for 20 minutes.
2. Cook the filling
   Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the sliced pork belly and cook until browned, about 2-3 minutes. Add the shrimp and sliced onion, cooking until the shrimp turns pink, about 2 minutes. Remove from the pan and set aside.
3. Make the crepes
   Heat 2 tablespoons of oil in the same skillet over medium-high heat. Once hot, pour about 1/4 cup of the batter into the pan, tilting quickly to spread it into a thin, round crepe about 8 inches in diameter. The edges should be slightly thicker than the center.
4. Add the filling
   Place some of the cooked pork, shrimp, and onion mixture on one half of the crepe. Add a handful of bean sprouts on top. Cover the pan and cook for about 2 minutes until the bottom is crispy and golden.
5. Fold and crisp
   Uncover the pan and fold the empty half of the crepe over the filling to form a half-moon shape. Press gently and cook for another minute until the bean sprouts are slightly wilted but still crunchy. The crepe should be crispy on the outside.
6. Serve immediately
   Transfer the crepe to a serving plate. Repeat the process with the remaining batter and filling. Serve the crepes hot with lettuce leaves, fresh herbs, and nuoc cham dipping sauce.