You can add fried tofu, fish or chicken to these tender crêpes. Be generous with the fresh herbs and limes for squeezing over.
1 cup rice flour
1 teaspoon ground turmeric
1 tablespoon cornflour
½ teaspoon sea salt
¼ teaspoon caster sugar
½ cup coconut milk
1 cup water
1 spring onion, very thinly sliced
2 tablespoons vegetable oil
2 spring onions, thinly sliced
2 cloves garlic, crushed
400 grams pork mince
2 tablespoons oyster sauce
2 tablespoons soy sauce
To cook and serve
oil, bean sprouts, Asian herbs, lime wedges, crispy fried shallots, sliced cucumber and chilli jam
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.