Vietnamese Crepe (banh Xeo)

For the crepes:
150 grams rice flour
1/2 teaspoon salt
1/4 teaspoon tumeric
200 ml coconut milk
350 ml water
For the Filling:
200 ml oil (about 2 tablespoons per crepe)
150 grams pork, thinly sliced
150 shrimp, peeled, deveined and sliced into small pieces
6 scallions
2 big handfuls of bean sprouts
For the Garnish:
8-10 big salad leaves, washed and dried well
One big handful each of Thai basil and purple perilla leaves
Nuoc Cham dipping sauce

1. Whisk all the ingredients for the crepes into a smooth batter.
2. Let rest for at least 30 minutes.
3. When ready to make the crepes heat a heavy 25 cm diameter saute pan over medium high heat.
4. Add one tablespoon of oil. Add some pieces of pork, shrimp and scallions. (This recipes should make about 6 crepes.) Saute until the pork and shrimp are turning colors. Add a small ladle full of batter right on top of the shrimp and pork, swirling to coat the bottom of the pan. Drizzle one more tablespoon of oil around the crepe edge.
5. Add some beansprouts. Keep on frying the crepe until the bottom and edges are light brown and crispy.
6. Fold the crepe in half and serve immediately with the garnishes.

Number of Servings: 6

Recipe submitted by SparkPeople user MAKANAS2.