Sizzling Crepes

• 1 cup raw jasmine or regular long-grain rice
• 2 tablespoons firmly packed leftover cooked rice
• 1 tablespoon firmly packed Ground Steamed Mung Bean (page 322)
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 cup coconut milk, canned or freshly made (page 318)
• 1 3/4 cups plus 2 tablespoons water
• 1 scallion, white and green parts, thinly sliced
• 3/4 pound ground pork or thinly sliced boneless pork shoulder
• 1/2 pound small white shrimp in their shells (page 273), legs and tails trimmed
• 1 can (15 ounces) whole or broken straw mushrooms, drained and cut lengthwise if whole
• 1 small yellow onion, thinly sliced (3/4 cup)
• 1 cup Ground Steamed Mung Bean (page 322)
• 4 cups bean sprouts (about 2/3 pound)
• 1/2 cup canola or other neutral oil
• Vegetable Garnish Plate (page 313), preferably with the addition of red perilla
• 1 1/2 cups Basic Dipping Sauce made with garlic (page 308)

1. To make the batter, put the raw rice in a bowl and add water to cover by 1 inch.
2. Let soak for 3 to 4 hours.
3. Drain the rice and transfer to a blender.
4. Add the cooked rice, mung bean, salt, turmeric, coconut milk, and water.
5. Blend for about 3 minutes, or until very smooth and lemony yellow.
6. Pour the batter through a fine-mesh sieve positioned over a bowl and discard the solids.
7. Stir in the scallion and set the batter aside for 1 hour.
8. It will thicken to the consistency of heavy cream.
9. There should be about 3 cups batter.
10. To make the filling, roughly divide the pork, shrimp, mushrooms, and onion into 8 portions.
11. (Dividing the ingredients now will ensure less frantic frying and avoid overstuffing.)
12. Put these ingredients along with the mung bean, bean sprouts, batter, and oil next to the stove.
13. For each crepe, heat 2 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat.
14. Add a portion each of the pork, shrimp, mushrooms, and onion and saute, breaking up the meat, for about 45 seconds, or until seared and aromatic.
15. Visualize a line down the middle of the skillet and roughly arrange the ingredients on either side of the line.
16. Anything in the middle would make it hard to fold the crepe neatly later.
17. Because the rice will have settled at the bottom of the bowl, give the batter a good stir with a ladle.
18. Pour 1/3 cup of the batter into the skillet and swirl the skillet to cover the bottom; a bit going up the side forms a lovely lacy edge.
19. The batter should dramatically sizzle (making that xeo noise!)
20. and bubble.
21. When it settles down, sprinkle on 1 1/2 tablespoons of the mung bean, and then pile 1/2 cup of the bean sprouts on one side.
22. Lower the heat to medium, cover, and cook until the bean sprouts have wilted slightly, about 3 minutes.
23. Remove the lid and drizzle in 1 teaspoon of the oil around the rim of the pan.
24. Lower the heat slightly and continue to cook, uncovered, for 3 to 4 minutes to crisp the crepe.
25. The edge will have pulled away from the skillet and turned golden brown.
26. At this point, use a spatula to check underneath for a crispy bottom.
27. From the center to the edge, the crepe should go from being soft to crispy.
28. Lower the heat if you need to cook it longer.
29. When you are satisfied, use a spatula to fold the half without the bean sprouts over the other half.
30. Use the spatula to transfer the crepe to a serving dish, or simply slide it out of the pan onto the dish.
31. Increase the heat to medium-high and repeat with the remaining batter and filling ingredients to make 8 crepes in all.
32. Use any left over batter to make a poor mans crepe without filling.
33. When you are comfortable with the technique, you can try frying the crepes in 2 skillets at the same time.
34. These crepes taste best straight from the skillet, so have diners at the ready.
35. Serve the crepes with the vegetable garnish plate and dipping sauce.
36. Pass around 1 or 2 pairs of kitchen scissors for diners to cut their crepes into manageably sized pieces.
37. To eat, tear a piece of lettuce roughly the size of your palm, place a piece of the crepe on it, add cucumber slices and a few herb leaves, shape into a bundle, and dunk into the dipping sauce.
38. To prepare a shortcut rice flour batter, in a bowl, stir together 2 cups rice flour, 1 1/2 tablespoons cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon ground turmeric.
39. Make a well in the center, pour in 1/3 cup coconut milk and 2 cups water, and whisk to create a silky batter.
40. Add 1 scallion (white and green parts), thinly sliced, and set aside for 1 hour.
41. Cook this batter in the same way.
42. For these crepes and the ones on page 277, buy a pork shoulder steak, debone it, and slice the meat.
43. You do not need to invest in a whole roast.

jasmine, rice, salt, ground turmeric, coconut milk, water, scallion, ground pork, white shrimp, mushrooms, yellow onion, ground steamed, bean sprouts, canola, red perilla, dipping sauce

Taken from www.epicurious.com/recipes/food/views/sizzling-crepes-382989 (may not work)