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Crispy Rice Flour Crêpes with Caramelised Pork and Bean Sprouts (gf)

Serves 6
Prep time: 20 minutes
Cooking time:

You can add fried tofu, fish or chicken to these tender crêpes. Be generous with the fresh herbs and limes for squeezing over.

Ingredients

Method

  • Batter:
  • 1 cup rice flour
  • 1 teaspoon ground turmeric
  • 1 tablespoon cornflour
  • ½ teaspoon sea salt
  • ¼ teaspoon caster sugar
  • ½ cup coconut milk
  • 1 cup water
  • 1 spring onion, very thinly sliced
  • Filling:
  • 2 tablespoons vegetable oil
  • 2 spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 400 grams pork mince
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • To cook and serve:
  • oil, bean sprouts, Asian herbs, lime wedges, crispy fried shallots, sliced cucumber and chilli jam
View the method

Batter: Combine all the dry ingredients in a bowl, then whisk in the combined milk and water to make a smooth batter. Stir in the spring onion, then set aside for 20 minutes.  

Filling: Heat the oil in large sauté pan until very hot. Add the spring onion, garlic and pork and cook, breaking up with a wooden spoon. Keeping the heat high, add both sauces and cook, stirring occasionally, until the meat is well caramelised and all the liquid has evaporated. 

To cook: Heat a nonstick sauté pan (mine was 28cm) with 1 tablespoon of oil and when very hot pour in ½ cup of the batter, swirling to cover the base of the pan. Immediately sprinkle ¼ cup of the pork and a layer of sprouts over one half. Cook for about 3 minutes until the base is golden and the edges are crispy. Fold over and slide on to a serving plate. Keep warm and repeat with the remaining batter and filling.  

Serve the crepes with lots of fresh herbs and any or all of the suggested accompaniments.  

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