Vietnamese Crepes

Need

• Crepes

• 1/2 Cup raw caster sugar BUY
• 1 Cup coconut milk Recipe
• 3 eggs
• 500 Milliliters water
• 1/2 Tablespoon pink salt flakes BUY
• 2 Tablespoons cornflour or cornstarch
• 1/2 Teaspoon baking powder
• 250 Grams rice flour
• 2 Tablespoons ground turmeric
• 5 spring onions, thinly sliced

• Filling

• 300 Grams rindless pork belly or pork chop
• 300 Grams raw prawns, roughly minced
• 500 Grams bean sprouts, washed

Do

1  

To make the batter, dissolve the sugar in the coconut milk. Crack the eggs into a large mixing bowl. Whisk just enough to bring together, add water, salt and coconut milk mixture. Whisk in dry ingredients until well combined. Add the spring onions and let the batter rest on the bench for half an hour before frying.

2  

To make the filling, thinly slice the pork and set aside for frying. Put each filling ingredients in bowls near the stove ready to go.

3  

To fry crepes, brush a frypan with a thin layer of oil and put on high heat. Add 1 tablespoon of prawn mixture and 5 pieces of pork and fry until the prawns are no longer translucent. Pour enough batter to thinly coat the bottom of the pan, (on a 30cm pan, that's generally 2/3 of a cup), swirl the pan to move the batter up and around the edges.

4  

Place a small handful of bean sprouts in the middle of the crepe, lower the heat to medium and put the lid on. After 1 minute, take the lid off. When the edges of the crepe are golden brown, fold it in half and remove from the pan.

5  

To keep the crepes crisp and warm while you finish cooking the rest, put them in an oven heated to 70. Repeat until all the batter is used. You can also keep any remaining batter in the fridge to use the following day.

Served with

• Nuoc Mam Chua (sweet and sour)