How to cook Vietnamese Crepes

Pancakes:
 
150g Rice flour
300ml Cold water
300ml Coconut milk
1/2 teaspoon Salt
1/4 teaspoon Turmeric
1 tablespoon Vegetable oil
300g Bean sprouts
2 Spring onions (scallions), finely chopped
180g Fresh mushrooms, thinly sliced
625ml Nuoc Cham


Filling:
 
250g Lean pork, thinly sliced
250g Shripms, cleaned and deveined
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 tablespoon Fish sauce
4 cloves Garlic, peeled and finely chopped
2 tablespoons Vegetable oil
1 Onion, halved, peeled and thinly sliced lengthways

Lettuce wrap:
 
20 Butterhead lettuce leaves, rinsed and trimmed
40g Fresh mint leaves, rinsed
8 sprigs Fresh coriander (cilantro), rinsed
1 Cucumber, peeled and thinly sliced

Method : 

• Arrange the salad ingredients in separate piles on a platter and set aside.
  
• To make the filling, in a large mixing bowl, combine the pork, shrimps, salt, sugar, fish sauce and garlic and mix well.
  
• Heat the oil in a wok over high heat. Saute the onion slices until soft. Add the filling mixture and stir fry for 2-3 minutes or until the pork loses its pink colour and shrimps turn pink. Remove from heat and set aside.
  
• To make the pancake batter, in a large mixing bowl, combine the rice flour, water, coconut milk, salt and turmeric. Set aside.
  
• Heat 1 tablespoon oil in a wok over medium heat until very hot.
  
• Stir the batter well and pour 90ml into the wok.
  
• Quickly tilt the pan around to spread the mixture into a thin pancake.
  
• Scatter a handful of bean sprouts, spring onions and mushrooms, 2-3 pieces of pork and 2 shrimps on the lower half of the pancake.
  
• Reduce the heat to low and cover the pan. Cook for 3 to 4 minutes or until the pancake browns and turns crispy.
  
• Fold the pancake in half and slide onto a platter. Keep warm in a 200^oF (100^oC, gas mark 1/4) oven.
  
• Repeat the procedure until the batter is used up, making 7 or 8 more pancakes.
  
• To serve, cut the pancake into small portions, wrap a portion in a lettuce leaf together with some mint and coriander leaves, and cucumber.
  
• Serve with nuoc cham dipping sauce.