This recipe makes 2 really big or 4 smaller crepes.
FOR THE BATTER
- 1 cup rice flour
- 1/2 cup cornstarch
- 2 cups water
- 1/2 cup coconut cream (scrape the heavy stuff off the top of a can of full-fat coconut milk)
- 2 tsp turmeric
- 1 tsp salt
FOR THE NUOC CHAM
- 2 cloves garlic, finely minced
- 1 thai chili, sliced (omit or use half if you don’t like spicy)
- 1/3 cup Fysh sauce
- 1 TB sugar
- the juice of one lime
FOR MAKING THE CREPES
- canola oil
- 2–4 shallots, halved and thinly sliced
- 2–4 scallions, chopped
- 1/2 bunch brown beech mushrooms
- 2 king oyster mushroom stems, sliced thin
- a handful or two of oyster mushrooms, destemmed and roughly chopped
- a couple handfuls of bean sprouts
- a few butter lettuce leaves
- a handful of fresh basil
- a handful of fresh mint
- lime wedges, to serve
- To make the batter, mix all of the batter ingredients together the night before. Place into the refrigerator to chill. Let it come to room temperature before making the crepes.
- Make the nuoc cham by combining the five ingredients together. Taste and adjust the sauce as you like, then place in the refrigerator until ready to use.
- To make the crepes, add a little canola oil to a nonstick pan over medium heat. Throw half of the shallots and scallions into the hot pan. Once slightly golden, throw in half of the brown beech mushrooms. Wait a minute or two, then place a ladle full of batter into the pan. You want just enough batter that it evenly coats the bottom of the pan. Throw the king oyster and oyster mushrooms and bean sprouts over the top. Cover and allow to cook for 2-3 minutes, or until the edges look transparent.
- Take off the lid and allow to cook for 2 minutes more. By this time, you should be able to easily slide a spatula under the crepe, and it should come off the pan cleanly. Fold in half, then transfer to a plate, repeating the process to create more crepes.
- Serve immediately with the nuoc cham, lettuce and fresh herbs.