Vietnamese Crepes

Ingredients:

Batter:

Crepe flour: 1 bag
Curry powder: Amount attached to the package
Light coconut milk: 1 can
Water: 2 cups (it says 3 on the package but its softer with 2 cups)
Scallion: 1 sliced thin

Stuffing:

Ground pork: 1-2 pounds
Wood ear mushrooms: 3 large or buy the shredded one (soak a handful in warm water)
Regular Mushroom: Optional
Onion: 1 chopped
Garlic: 3 finely chopped
Bean Sprouts: 1 bag or 1 pound
Scallions: 3 sliced thin (set some aside for batter mix)
Soy sauce: 2 table spoons
Oyster sauce: 1 tablespoon
Salt and Pepper: 1/2 teaspoon or just a pinch
Sugar: 1/2 teaspoon


Instructions:

Batter:

Mix all above ingredients in a large bowl and cover it and let it sit in the fridge for 20-30 minutes then prepare the stuffing.

Stuffing:

Put about 2 tablespoon of oil in a frying pan and the garlic and meat. Once the meat is cook, add the onions and mushrooms. As the onions start to soften add the rest of the above ingredients. Once it’s done, remove it from the heat and set it aside.

In a nonstick pan put 1-2 tablespoons of oil. When the oil is hot, use a medium ladle to pour in the batter into the pan. As the batter starts to cook or crisp a little, add in the stuffing. As much as you want and place it on one side of the crepe and then fold the crepe to close it. You’ll know when it’s done when it has a golden look and crispy looking edge. Lower the heat after the first one because it will cook very quickly as the pan gets hot.

Serve it with the dipping sauce. If you don’t want to make the sauce from scratch, you can buy it.