Crispy Rice Flour Crêpes with Caramelised Pork and Bean Sprouts (gf)

Batter: Combine all the dry ingredients in a bowl, then whisk in the combined milk and water to make a smooth batter. Stir in the spring onion, then set aside for 20 minutes.

Filling: Heat the oil in large sauté pan until very hot. Add the spring onion, garlic and pork and cook, breaking up with a wooden spoon. Keeping the heat high, add both sauces and cook, stirring occasionally, until the meat is well caramelised and all the liquid has evaporated.

To cook: Heat a nonstick sauté pan (mine was 28cm) with 1 tablespoon of oil and when very hot pour in ½ cup of the batter, swirling to cover the base of the pan. Immediately sprinkle ¼ cup of the pork and a layer of sprouts over one half. Cook for about 3 minutes until the base is golden and the edges are crispy. Fold over and slide on to a serving plate. Keep warm and repeat with the remaining batter and filling.

Serve the crepes with lots of fresh herbs and any or all of the suggested accompaniments. Serves 4.