VIETNAMESE CREPES

If you love coconut, this is for you! A little taste of Asia with big flavors! From my table to yours, enjoy this unique recipe! Use some of the batter to create a crepe dessert with flambéed banana and Nutella! It is so delicious; you will get addicted!

Preparation: 45 min. cooking time: 1 h 15 min.

Serving 4

For the batter:

7 1/8 oz white rice flour 

4 large eggs, beaten

2 ½ cups water

2 ½ cups coconut milk

4 tsp sugar

For the sauce:

1/3 cup fish sauce

1 fresh lime juice

2 tbsp sugar

For the filling:

1 lb. ground pork

1 lb. shrimp, peeled and deveined

1 cup frozen peas

6 oz fresh bean sprouts

20 green scallions, sliced (white parts only)

½ bunch cilantro, minced

½ bunch fresh mint, minced

½ bunch fresh basil, minced

5 tbsp vegetable oil

Salt and pepper

In a large bowl, beat the eggs and add all the ingredients of the batter. Combine until you obtain a smooth preparation. Cover with plastic wrap and refrigerate until use.

In a small bowl, stir the fish sauce with the sugar and lime juice.  Cover with plastic wrap and refrigerate until use.

In a medium saucepan, cook the frozen peas with water, 5 minutes. Drain. Set aside.

In a large frying pan, heat 1 tbsp oil on high heat and sautéed ground pork until cooked, about 10 minutes.

In a sautéed pan, heat 1 tbsp oil on medium heat and cook the scallions 5 minutes. Add the ground pork and peas.

Using the same frying pan, cleaned, heat another tbsp of oil on high heat and cook the shrimp, 2 minutes on each side.

Combine the shrimp with the pork, peas and scallions. Add the bean sprouts and all the herbs. Season the preparation with salt and pepper. Cook 3 minutes. Keep warm.

In a medium frying pan, heat 1 tsp oil on high heat. Scoop 1 ladle of the batter and move the frying pan so the batter covers the entire pan. Cook 3 minutes and add some shrimp, meat and vegetables on top of the crepe. Cook 5-7 minutes until the crepe is crispy and cooked.

Don’t roll or flip the crepe. Serve on a plate with the sauce.

Bon Appétit!