Crispy Turmeric Crepe Recipe

Make batter

In a medium bowl whisk rice flour, tapioca (or cornstarch), turmeric powder, salt and sugar until combined. In a separate bowl whisk coconut milk, egg and 1 tablespoon neutral oil. Gradually pour the wet mixture into the dry while whisking until smooth. Batter should be thin—similar to crepe batter. If too thick add up to 2–4 tablespoons water. Let rest 15–20 minutes at room temperature.

Cook crepes

Heat a nonstick skillet over medium-high heat and brush lightly with vegetable oil. Pour about 1/4 cup batter and immediately swirl to form a thin 7–8 inch crepe. Cook 1–1.5 minutes until edges set and underside is golden and crisp. Carefully flip and cook 20–30 seconds more to finish. Transfer to a wire rack. Repeat with remaining batter, wiping skillet and re-oiling briefly as needed. You should get 6–8 thin crepes.

Prepare proteins and mung beans

If using dried mung beans, cook in boiling water until tender, drain and set aside. Coarsely chop prawns. Pat pork and prawns dry.

Cook filling

Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add minced garlic and sliced shallot and sauté 30–45 seconds until fragrant. Add ground pork and break up with a spatula. After 2–3 minutes add chopped prawns and cooked mung beans. Stir and cook until pork is cooked through and prawns are opaque (about 3–4 more minutes). Season with 1 tablespoon fish sauce, 1/2 teaspoon sugar and 1/4 teaspoon white pepper. Taste and adjust seasoning. Remove from heat and let cool slightly.

Optional crisping

For extra crunch, spread filling into an even layer and press slightly; cook undisturbed 1–2 minutes to develop browned bits, then break up. This adds crisp texture to the filling which contrasts well with the crepe.

Prepare bean sprouts by rinsing and draining. Julienne cucumber and pickled daikon & carrots if not already prepared. Chop herbs and arrange lettuce leaves. Keep all components ready for assembly.

Whisk together 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons water, 1 teaspoon sliced chilli, 1 teaspoon sugar and 1/2 clove minced garlic until sugar dissolves. Taste and balance sweet/sour/salty. Set aside.

Build the crepe

Place a crepe on a plate. Spoon about 2–3 tablespoons of the pork-prawn-mung filling onto the center. Top with a small handful (about 2 tablespoons) of bean sprouts, a few cucumber julienne, some pickled daikon & carrot, and a few herb leaves. Add a lettuce leaf alongside or place fillings inside a lettuce leaf as a wrap if desired.

Crisp the filled crepe (optional)

For a fully crispy experience, brush a little oil in a clean skillet over medium heat, place the filled crepe seam-side down and gently press with a spatula for 30–45 seconds to crisp the outer crepe and warm the filling. Flip briefly if you want both sides crisped. Remove and drain on a rack or paper towel briefly.

Serve

Serve the crispy turmeric crepes hot or warm with the chilli fish dipping sauce and lime wedges. Provide extra herbs and lettuce so diners can roll or fold each crepe as they like.