I have been wanting to try this crepe at a Vietnamese restaurant in Oslo, but each time I have been there I have been too late, either they have been out or that they have stopped making them for the day.
I saw the pan cake on instagram @kokofoodie, now I really had to try them. They looked so good and crunchy, I love crunchy. Earlier I had only heard about the crepes, from my friend Frk. Fabelaktig, she is my source for Vietnamese food and when we have a lunch date we usually got to a restaurant in Oslo called Lille Saigon 1, this restaurant even got a raving review in the New York Times a little while ago. Since I have not tried the real deal yet, I can’t compare my crepe with a Vietnamese made one. I really have to get my glutinous maximus to this restaurant ASAP. Anyhow after googling I decided to try out this recipe with my twist on it of course:D
- 500 g rice flour
- 2-3 cups water
- 2 cans coconut milk
- 1 tbsp ground turmeric
- 1 tsp salt
- 1 bunch spring onions (scallions), chopped
- vegetable oil
- 500 g cooked pork belly thinly sliced ( I had leftover pork roast)
- 500 g bean sprouts
- 1 onion, sliced (I used scallions and garlic, I was out of onion)
- 500 g small fresh raw shrimps,I removed the heads
- Lettuce, Vietnamese basil, mint and coriander leaves, to serve
Prepare the filling and prepare the batter by mixing the rice flour with water, coconut mik, turmeric, salt and chopped shallots.
In a frying pan, heat just enough oil to cover the pan (tip-off excess) and fry a spoonful of the scallion and garlic(onion), shrimps and for a couple of minutes.
Pour batter mixture into the pan. Tilt the pan so that the mixture spreads thinly. When the batter begins to crisp around the edge, add some pork, bean sprouts and chopped scallions.beansprouts. Make sure the edges do not stick to the pan by brushing a little more oil around the edge of the pancake.
Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs.