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

, from Issue #78. May, 2018
Photography by Josh Griggs.
Crispy Rice Flour Crêpes with Caramelised Pork and Bean Sprouts (gf)

You can add fried tofu, fish or chicken to these tender crêpes. Be generous with the fresh herbs and limes for squeezing over.

Serves: 6


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.