- 1 1/2 cups Asian rice flour*
- 1/2 cup unsweetened coconut milk
- 1/4 teaspoon turmeric
- 1 teaspoon curry powder
- About 1/2 tsp. salt
- 2 teaspoons sugar
- 3 green onions, thinly sliced
- 5 tablespoons vegetable oil, divided
- 6 shiitake mushrooms, cut into 1/4-in.-thick slices
- 1/3 yellow onion, slivered
- 8 ounces pork shoulder, cut into thin bite-size pieces
- 3 1/2 cups bean sprouts
- 1 cup Vietnamese Dipping Sauce
- calories 607
- caloriesfromfat 43 %
- protein 22 g
- fat 30 g
- satfat 9.7 g
- carbohydrate 69 g
- fiber 6 g
- sodium 389 mg
- cholesterol 37 mg
How to Make It
Whisk together rice flour, coconut milk, 1 1/2 cups water, the turmeric, curry powder, 1/2 tsp. salt, the sugar, and green onions.
Heat 1 tbsp. oil in a large nonstick pan over medium heat. Add mushrooms and a pinch of salt and sauté until soft, about 10 minutes. Transfer to a bowl, discarding any juices.
Preheat oven to 200°. Wipe out pan and heat 1 tbsp. oil over medium-high heat. Add 1/4 of onions and 1/4 of pork. Cook, stirring, until fragrant, 2 minutes.
Whisk batter again and ladle about 3/4 cup into center of pan. Immediately tilt and rotate pan so batter quickly covers whole surface. Pile 1/4 of bean sprouts and 1/4 of mushrooms on 1 side of crêpe, close to center. Cover and reduce heat to medium. Cook until edges pull away from the pan, about 2 minutes.
Reduce heat to low, uncover, and cook crêpe until browned on bottom, 4 to 7 minutes.
Fold crêpe over and gently slide onto a plate. Cover loosely with foil and keep warm in oven. Make remaining crêpes the same way.
*Buy rice flour from an Asian market; the kind sold in supermarkets is too coarse.
Note: Nutritional analysis is per crêpe.