Bánh Xèo (Vietnamese Crepes)

Batter:
-1 cup cooked rice
-5 cups coconut milk or water or milk
-350g rice flour
-100g potato starch
-2 tsp turmeric powder
-1 tsp salt

**Put rice and coconut milk in a blender and blend until smooth. Mix everything together and rest for ½ hour before making crepes.

Filling:
-1 onion
-1/2lb pork belly
-1/2lb small shrimp
-2lbs bean sprouts
-2 cups cooked mung beans

**Slice onions making thin “rings”. Slice pork belly into bite size pieces. Wash and blanch bean sprouts.

Making the Crepes:
Add a little oil to a non stick pan add some onions, shrimp and pork, stir fry until ½ cooked. Add some batter and “twist” the pan so the batter coats the bottom of the pan evenly. Put some bean sprouts and mung beans in the middle. Cover and cook over medium heat for about 3-5 mins, until the crepes are crispy. Fold the crepes in half and plate. Repeat same process for the rest of the batter and filling. Serve with herbs and dipping sauce.