Crackle Crêpes With Shrimp

• 1/2 cup rice flour (see notes)
• 1/4 cup cornstarch
• 1/2 teaspoon ground dried turmeric
• 1/4 cup canned coconut milk
• 2 tablespoons thinly sliced green onion, including tops
• 1 tablespoon salad oil
• 1/2 pound bean sprouts (1 quart), rinsed and crisped
• 6 ounces shelled cooked tiny shrimp, rinsed and drained
• Seasoned fish sauce

1. In a bowl, mix rice flour, cornstarch, and turmeric. Add 1 cup water (see notes) and the coconut milk, and whisk to blend. Stir in green onion.
2. Set a 12-inch nonstick frying pan (about 10 inches across bottom) over high heat. When pan is hot, add 1 teaspoon oil and tilt to coat bottom.
3. Stir rice flour batter to blend. Pour 1/2 cup batter into pan all at once and tilt pan to cover entire bottom evenly.
4. Distribute 1/3 of the bean sprouts and 1/3 of the shrimp evenly over half the crepe. Cook, uncovered, until crepe is browned and crisp on the bottom, 7 to 10 minutes. Fold plain side over filled side, then slide crepe onto an ovenproof plate. Keep warm in a 200u0b0 regular or convection oven up to 25 minutes. Repeat to cook 2 more crepes. Add seasoned fish sauce to taste

rice flour, cornstarch, ground dried turmeric, coconut milk, green onion, salad oil, bean sprouts, shrimp, fish sauce

Taken from www.myrecipes.com/recipe/crackle-crpes-with-shrimp (may not work)