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Ingredients
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Batter (Rice Crepes)
Filling / Toppings (optional but traditional)
Garnish (optional)
Method
Batter (Rice Crepes)
- 1
Make batter
In a medium bowl, whisk together rice flour, tapioca starch, sugar, and salt until evenly combined. Gradually whisk in 2 cups water until smooth and no lumps remain. Stir in 1 tablespoon vegetable oil. The batter should be thin and pourable, similar to heavy cream. If too thick, add up to 2 tablespoons more water.
- 2
Rest batter
Cover the batter and let it rest at room temperature for 20–30 minutes to hydrate the flours. Resting helps the crepes set with a tender texture.
Filling / Toppings (optional but traditional)
- 3
- 4
Quickly wilt bean sprouts
Add bean sprouts to the skillet with the garlic, season with a pinch of salt and white pepper, and toss for 30–45 seconds just to wilt while keeping crunch. Remove sprouts to a bowl and set aside. Wipe the pan clean if needed and add remaining oil for crepe cooking.
- 5
Make soy drizzle
In a small bowl combine light soy sauce (3 tbs), dark soy sauce (1 tsp) if using, and sesame oil. Stir to blend. Taste and adjust: add up to 1 tsp more light soy if you prefer saltier drizzle. Reserve for serving.
Cook crepes and assemble
- 6
- 7
Cook crepe
Stir batter briefly before pouring. Pour about 1/4 to 1/3 cup batter into the center of the pan (adjust for pan size). Immediately tilt and swirl the pan to spread batter into a thin, even round roughly 8–9 inches (20–23 cm). Cook 45–60 seconds until edges lift slightly and the surface looks set and matte with tiny translucent spots.
- 8
Steam finish
To ensure the crepe is cooked through, cover the pan with a lid for 20–30 seconds — this steams the crepe and makes it pliable. Uncover; the crepe should lift easily and be fully set.
- 9
Fill and fold
Place a small handful (about 2–3 tablespoons) of the wilted bean sprouts near the center of the crepe and scatter 1 tablespoon sliced scallions over them. Using a spatula, fold the crepe over the filling into a rectangle or roll it up. Remove to a serving plate.
- 10
Repeat
Repeat the oiling and cooking process with the remaining batter, making about 8 crepes total depending on batter spread. Keep finished crepes covered with a clean kitchen towel to stay warm and pliable.
- 11
Finish and serve
Arrange crepes on a platter. Drizzle each crepe lightly with the prepared soy mixture (about 1/2 tablespoon per crepe) or serve the soy drizzle on the side. Sprinkle with fried shallots or crispy garlic and cilantro, and offer lime wedges to squeeze over if desired.