Ingredients
Scale
- 2 cups rice flour
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup shredded cooked chicken or shrimp
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- Lime wedges for serving
- Sriracha or hoisin sauce for drizzling
Instructions
- Mix the rice flour, coconut milk, water, turmeric, and salt in a large bowl until smooth. Let the batter sit for about half an hour.
- Heat a non-stick frying pan over medium heat and add a teaspoon of vegetable oil.
- Pour in approximately 1/2 cup of the batter, tilting the pan to spread it evenly.
- Cook for 2-3 minutes until the edges lift and the underside is golden.
- On one side of the crepe, layer shredded chicken or shrimp, bean sprouts, and green onions.
- Fold the crepe over the filling and cook for an additional 1-2 minutes.
- Transfer the finished crepe to a plate and keep warm while repeating with the remaining batter and fillings.
- Serve hot, garnished with cilantro and mint, lime wedges, and drizzled with Sriracha or hoisin sauce.
Notes
- For a vegetarian option, replace chicken or shrimp with tofu and add more vegetables.
- Experiment with different herbs or add fish sauce to the batter for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Vietnamese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crepe
- Calories: 320
- Sugar: 0g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 0mg