Vietnamese Crepes

Prep:

30 m

Cook:

3 h 0 m

Ready in:

3 h 30 m

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These chewy, crispy Vietnamese crêpes are made from rice flour, shrimp, and coconut cream!

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Servings: 12

Rice flour

9 oz

All-purpose wheat flour

3 oz

Turmeric

2 tsps

Water

3 ½ cups

Coconut cream

1 14-oz can (can be replaced with coconut milk)

Salt

1 tsp

Scallions

1 sprig, chopped into ½-in long pieces

Shrimp

1 lb, without heads

Pork belly

1 ½ lb

Medium onion, sliced thinly

Bean sprouts

1 lb

Mustard greens

to taste

Mint

to taste

Vietnamese fish sauce, for dipping

Combine all ingredients from rice flour to salt in a large bowl, set aside for 3 to 8 hours (better to be done in the evening to let stand overnight).
Boil pork till fully cooked, slice thinly.
Wash vegetables and bean sprouts.
Add scallions into the batter.
Heat 1 teaspoon of oil in a skillet over medium-high heat.
Add some onions, a few slices of pork and a couple of shrimps. Saute and stir until slightly browned.
Add some batter. Swirl the skillet to help the batter spread evenly. Add more, if it did not cover the skillet.
Top with bean sprouts and greens; cook under a lid for 2 minutes up to 3. Pass on to the next step when the batter is transparent around the edges.
Remove lid; reduce heat to medium and cook the crepe until crisp. Fold one edge over the other in half. Serve immediately.
Repeat with the remaining ingredients.

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