These pan-fried Vietnamese crêpes are made with corn flour, rice flour, and coconut milk. Stuffed with slivers of pork, shrimp and bean sprouts, they are then wrapped in lettuce leaves and topped with fresh herbs like mint and dipped in Nước Chắm for a savory, light and festive bite!
1 1/4 cups rice flour
2 tablespoons corn flour
1 – 13.5 oz can coconut milk
1 1/4 cups iced water
1 teaspoon ground turmeric
1 teaspoon sugar
1/2 teaspoon salt
Pinch of white pepper
2 tablespoons peanut oil
1 brown onion, halved, cut into thin wedge
12 cooked prawns, peeled, coarsely chopped (you can easily omit to make these vegetarian!)
2 cups bean sprouts, trimmed
Fresh mint leaves and butter lettuce, to serve
4 tablespoons of the Saucey Sauce of your choice! (we like the Sweet Ginger Sauce)
- Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for 1 hour or overnight to rest.
- Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden.
- Place one-quarter of the prawn, bean sprouts, and mint on half the pancake. Fold over to enclose. Transfer to a plate and cover with foil.
- Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts.
- Cut each pancake into quarters and serve with lettuce and mint.
- Dip, dip, dip or drizzle, drizzle, drizzle on your favorite sauce!
