Banh Xeo Vietnamese Crepes

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My husband loves these. They look like they have eggs in the batter, but they don't. Makes for a great light supper or brunch item.

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Steps

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Place pork loin in a saucepan.

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Cover with water and bring to a boil over medium heat.

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Simmer until cooked through , about 20 minutes.

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Allow pork to cool , then julienne into strips.

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Shell and devein shrimp.

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Slice each one in half lengthwise.

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Rinse herbs and drain.

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Set aside.

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In a mixing bowl , prepare batter by mixing rice flour , self-rising flour , water , coconut milk , curry powder , sugar , salt , and green onion until smooth.

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Divide pork , shrimp , onion , and bean sprouts into 5 separate little piles for easy access during cooking.

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Heat 1 tbsp oil in non-stick frying pan until hot.

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Cook pork shrimp and onion until it starts to sizzle.

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Add 1 / 2 cup of batter and swirl to cover pan and get batter underneath.

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Place one pile of bean sprouts towards the center of the crepe , then cover the pan tightly.

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Turn the heat down to medium and cook for 2-3 minutes , then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.

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Transfer the crepe to.

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Ingredients

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boneless pork loin, shrimp, fresh cilantro stems, basil sprigs, mint sprigs, rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, green onion, onion, bean sprouts, oil, nuoc cham sauce, red leaf lettuce