Pork and Shrimp Crepes by Linda

  • Slice lean pork (2 1/2 lbs – a guess) into slight, 1/4 inch pieces the size of a quarter (kind of bite size). Sauté in a little oil with salt and pepper.
  • Shrimp – sauté the same as pork.
  • Stir both packets together of crepe mix. Yellow one has turmeric. Add water until very thin. Let sit while you cook the meats. You will constantly re-stir this batter every time you use it. This will make at least 12 crepes.
  • Best to use two pans if you are preparing the whole package of mix. Linda uses two, thin, T-Fal type non-stick pans. It is easier to control the heat in the thinner pans.
  • Heat non-stick pans, add little oil, remove pan from heat, then pour in small amount of crepe batter, swirling pan constantly to achieve a very thin crepe. Throw away the first crepe.
  • Add a little oil, then the meats (3-4 pieces of each item). Remove hot pan from stove; then a quick stir of the batter and pour it in the pan on top of the meats, swirling quickly as you pour. It REALLY takes less batter than you think. AND the batter should be almost as thin as water. Thinner than crepe batter. As thin as Johnnycake batter.
  • Then quickly add a small handful of fresh bean sprouts and a few fresh sliced onions. Cover for a minute or so. Let cook on med to med - hi heat, until begin to brown a little around edges.
  • Use a mild onion and slice thinly. The bean sprouts and onions should have been washed and dried thoroughly. This recipe uses a fairly large amount of bean sprouts. I guess about 8 cups. Fresh sprouts washed thoroughly the day before and dried thoroughly.

Vietnamese Crepes

    • Use Bag of Mix, Both Sections
    • 2 Eggs
    • 3-1/2 Cups Flour (You Very Likely Will Need to Add More Water Later)
    • 2-oz Coconut Milk (Optional
    • 1/2 - 1 Tsp Salt
    • 3-4 Tbs Finely Chopped Green Onions - White Part Only