Saigon Crepes

BATTER
2C Rice flour
1.5C Water
3/4 C Coconut milk
¼ t Turmeric
¼ t Salt
1 oz. Fish Sauce (optional)

FOR THE CREPE
Red Onions, sliced thin
Finger chili rings
Bean sprouts
Arugula
Mint/Cilantro/Basil

PROCEDURE:

1. Heat oil in a pan on high heat until lightly smoking. 

2. Add 4 oz. ladle full of crepe batter and move to evenly distribute. If you don’t have a 4oz ladle just pour enough batter to coat the bottom of the pan. If you pour too much it will be thick and wont get crispy.

3.   When batter sets, add bean sprouts and arugula and fold.

4. The crepe should be nice and crispy.