INGREDIENTSCrepes batter 1 bag of Banh Xeo pancake flour mix (see photo @ slideshow) – Available in Asian grocery store 3 cups water 1 cup coconut milk 1 tbsp ground turmeric 1/2 tsp salt 4 green onions, sliced thinly Filling cooked meat of your choice, pork, chicken or beef 2 onions, sliced thinly 2 cloves garlic, minced 2 cups cooked shrimps (I usually use frozen cooked shrimps) 2 cups straw mushrooms (or your favorite mushrooms) 1 lb of fresh beansprouts
METHOD(1) Prepare crepe batter in a large mixing bowl. Combine water and coconut milk first. Using a whisk, slowly add pancake mix and continue stirring. Add turmeric powder and salt, and whisk till smooth. (2) Add green onions and let the batter sit for 20 minutes. (3) Cook 1 crepe at a time. Heat 1 tbsp of oil in a non stick pan. Add a punch of garlic and few slices of onion, stir fry for a minute. Add shrimps, meat and mushrooms. Stir fry for another minute. Season with little salt. Stir fry till everything is combined. (4) Spread the ingredients evenly. Pour 1/3 cup of batter and swirl to spread evenly. Adjust the heat to low, and cover the pan. (5) After 3 – 5 minutes, the crepes should be bright yellow and cooked, with crispy crust. Add a handful of beansprout to one side of the crepe, and fold the crepes over to cover the beansprouts. (6) Serve immediately with your favorite dipping sauce.