Ingredients

• 1 cup rice flour
• ¼ cup corn starch
• ½ teaspoon salt
• ¼ teaspoon ground turmeric
• 1 cup water
• ½ cup coconut cream
• 1 cup sliced scallion, green parts only
• 1 pound prawns, peeled and deveined
• 8 ounces pork butt/shoulder/belly, thinly sliced
• 3 cups bean sprouts
• ⅓ cup yellow split mung bean, soaked for 6 hours or overnight
• ¾ cup vegetable oil for frying

Dipping sauce

• 2 tablespoon fish sauce
• ¼ cup water
• 3 tablespoon granulated sugar
• 2 garlic cloves, finely chopped
• 1 tablespoon lime juice
• 1 red bird's eye chili, thinly sliced

For serving

• 1 handful of Thai basil
• 1 handful of Vietnamese mint
• 1 handful of peppermint
• 1 handful of of perilla leaves
• a few baby leaves of mustard green
• a few pieces of lettuce

Steps

1. To make the batter, combine rice flour, cornstarch, turmeric, and salt in a bowl. Whisk in coconut cream and water. Stir in the green scallion. Set aside to rest for 1 hour.
2. To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.
3. Wash and drain the pre-soaked mung bean. Put the mung bean in a steamer and steam for 15 minutes or until the mung bean is soft. Set aside.
4. Add a tablespoon of oil to the pan over medium-high heat. Add the portioned prawns and pork and cook until pork browned and prawns opaque, about 1 minute. Separate the mixture on two opposite sides of the pan leaving a border in the middle.
5. Ladle ⅓ cup of batter into the pan, swirl to cover the pan and fillings. Add a little bit of batter to fill the empty spots.
6. Sprinkle 2 tablespoons of cooked mung bean all over the pan. Add ½ cup of bean sprouts to one side of the pan.
7. Cover the pan with a lid and cook for 3 minutes until everything is cooked through.
8. Uncover the lid, drizzle 1 tablespoon of oil around the edges and cook for another minute until the bottom and edges are crispy.
9. Slide a spatula under one side and fold the crepe over to cover the fillings. Transfer the folded crepe to a plate.
10. Slide the finished crepe onto the prepared rack and place in the oven to keep warm at 225 degrees F while you make the remaining crepes.
11. Repeat with remaining oil, batter and fillings for 5 more crepes, wiping the pan with absorbent paper between batches.
12. Serve the crepes immediately with mustard green, lettuce, herbs and nuoc cham.

Notes

• Once you make the batter, let it rest for an hour. The batter can be made 2 days ahead, covered, and stored in the fridge. Bring the batter to room temperature before you cook it.
• Use a non-stick, well-seasoned skillet or shallow wok. Avoid cast iron pans as they make it harder to swirl the batter.
• Portion out your fillings so all the crepes have the same amount of prawns, pork, mung bean, and bean sprouts. Use a large chopping board, baking sheet, or plate large enough to hold all the portions.
• Give the batter a quick stir to redistribute the flour that had settled at the bottom.
• Medium-high heat is the best level for making it crispy without burning it. If the batter didn’t sizzle and bubble upon contact, the skillet isn’t hot enough.
• Use a tablespoon of oil to coat your pan. My mom taught me to get extra crispy Vietnamese crepes, you need copious amounts of lard, at least ⅓ cup per crepe. The extra lard is poured off once the crepe is cooked so you're actually not consuming all of it.
• Cook your prawns and pork directly on the pan which adds more flavor.
• Use about ⅓ cup of batter per crepe. My recipe will give a total of 6 crepes.
• Pick up the pan and swirl the batter all around to coat the bottom and all the fillings. If needed add extra batter to fill the empty spots.
• If you have a hard time swirling the batter, the consistency is too thick. Add half a tablespoon of water at a time to thin it.
• To make it easier to fold the crepe later on, distribute the fillings on two sides, leaving a border in the middle without anything