Sizzling Crepes with Grilled Shrimp

• 1 1/2 cups rice flour
• Pinch turmeric
• 1/2 cup coconut milk
• 2 cups water
• Vegetable oil
• 1/3 cup scallions, thinly sliced
• 1 pound small shrimp, shelled, deveined, and halved lengthwise
• 1 pound mung bean sprouts, root ends trimmed

1. Whisk together flour, turmeric, coconut milk, 2 cups water, 2 tablespoons oil, and scallions until well combined.
2. Allow batter to rest 30 minutes.
3. Heat 2 tablespoons oil in a wok or skillet over high heat.
4. Add shrimp and cook until opaque, 1 to 2 minutes.
5. Add the bean sprouts and cook until just translucent but still firm, about 1 minute.
6. Transfer to a platter and set aside.
7. Heat 1 tablespoon oil in an 8-inch nonstick skillet over medium-high heat.
8. While tilting the pan add 1/4 cup batter, swirling the pan at the same time to evenly distribute the batter.
9. Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes, add shrimp and bean sprouts, fold over one half of the lacy crepe, and slide onto a serving dish.
10. Continue making crepes as you serve them.

rice flour, turmeric, coconut milk, water, vegetable oil, scallions, shrimp, bean sprouts

Taken from www.foodnetwork.com/recipes/sizzling-crepes-with-grilled-shrimp-recipe.html (may not work)