Sizzling Saigon Crêpes (Bánh Xèo)

• 1 1/2 cups Asian rice flour*
• 1/2 cup unsweetened coconut milk
• 1/4 teaspoon turmeric
• 1 teaspoon curry powder
• About 1/2 tsp. salt
• 2 teaspoons sugar
• 3 green onions, thinly sliced
• 5 tablespoons vegetable oil, divided
• 6 shiitake mushrooms, cut into 1/4-in.-thick slices
• 1/3 yellow onion, slivered
• 8 ounces pork shoulder, cut into thin bite-size pieces
• 3 1/2 cups bean sprouts

1. Whisk together rice flour, coconut milk, 1 1/2 cups water, the turmeric, curry powder, 1/2 tsp. salt, the sugar, and green onions.
2. Heat 1 tbsp. oil in a large nonstick pan over medium heat. Add mushrooms and a pinch of salt and saute until soft, about 10 minutes. Transfer to a bowl, discarding any juices.
3. Preheat oven to 200u0b0. Wipe out pan and heat 1 tbsp. oil over medium-high heat. Add 1/4 of onions and 1/4 of pork. Cook, stirring, until fragrant, 2 minutes.
4. Whisk batter again and ladle about 3/4 cup into center of pan. Immediately tilt and rotate pan so batter quickly covers whole surface. Pile 1/4 of bean sprouts and 1/4 of mushrooms on 1 side of crepe, close to center. Cover and reduce heat to medium. Cook until edges pull away from the pan, about 2 minutes.
5. Reduce heat to low, uncover, and cook crepe until browned on bottom, 4 to 7 minutes.
6. Fold crepe over and gently slide onto a plate. Cover loosely with foil and keep warm in oven. Make remaining crepes the same way.
7. *Buy rice flour from an Asian market; the kind sold in supermarkets is too coarse.
8. Note: Nutritional analysis is per crepe.

asian rice flour, unsweetened coconut milk, turmeric, curry powder, salt, sugar, green onions, vegetable oil, shiitake mushrooms, yellow onion, pork shoulder, bean sprouts

Taken from www.myrecipes.com/recipe/sizzling-saigon-crpes-bnh-xo (may not work)