Total Time
1 Hour 15 Mins
Yield
Makes 4 crepes
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 1

Whisk together rice flour, coconut milk, 1 1/2 cups water, the turmeric, curry powder, 1/2 tsp. salt, the sugar, and green onions.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Reduce heat to low, uncover, and cook crêpe until browned on bottom, 4 to 7 minutes.

Step 6

Fold crêpe over and gently slide onto a plate. Cover loosely with foil and keep warm in oven. Make remaining crêpes the same way.

Step 7

*Buy rice flour from an Asian market; the kind sold in supermarkets is too coarse.

Step 8

Note: Nutritional analysis is per crêpe.

Lemon Grass, Sacramento, California

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