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Sizzling Crepes

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)


Vigorously whisk all the batter ingredients except the scallions in a bowl until smooth. Stir in the scallions and set aside for at least 20-30 minutes. 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. Add 1/8 to 1/4 of the total pork, shrimp, onion, and mushrooms, depending on how many crepes you plan to make. Stir gently while cooking for 30-45 seconds, or until starting to color and the onions can be smelled. 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). Add about 3/4-1 cup of the bean sprouts and spread over half of the crepe. Lower the heat to medium, cover the pan until the bean sprouts have begun to soften, about 3 minutes or so. Uncover and cook another 3-5 minutes, or until the bottom of the crepe is crispy and golden brown. Lift one side with a spatula and gently fold in half. 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.

Source: www.cookstr.com