Vietnamese Crispy 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, whisking until smooth. Let the batter rest for 30 minutes.
2. Prepare the filling
   Season the pork belly and shrimp with salt and pepper. Heat a tablespoon of oil in a skillet over medium-high heat. Cook the pork belly until crispy, about 3-4 minutes. Add shrimp and cook until pink, about 2 minutes. Remove from heat and set aside.
3. Cook the crepes
   Heat a 10-inch non-stick skillet over medium-high heat. Add 1 tablespoon of oil. When hot, add some sliced onions and a few pieces of cooked pork and shrimp. Pour about 1/4 cup of batter into the pan, quickly tilting to coat the bottom. Cover and cook for 2 minutes.
4. Add bean sprouts
   Sprinkle a handful of bean sprouts over one half of the crepe. Lower the heat and cook uncovered until the edges turn golden and crispy, about 3-4 minutes.
5. Fold and serve
   Fold the crepe in half over the bean sprouts and slide onto a serving plate. Repeat with remaining batter and fillings. Keep crepes warm in a low oven until all are cooked.
6. Prepare serving plates
   Arrange butter lettuce leaves, mint, and other fresh herbs on a serving platter. Prepare small bowls of Nuoc Cham dipping sauce for each diner.
7. Enjoy family-style
   To eat, wrap a piece of crepe in a lettuce leaf along with fresh herbs, then dip in the Nuoc Cham sauce before taking a bite.