Recipe: Vietnamese-style coconut crepes

FULL OF FLAVOUR: The perfect balance of sweetness and savoury.
FULL OF FLAVOUR: The perfect balance of sweetness and savoury.

I adore these crepes - the recipe is an old favourite from my days at Wockpool.

They are delicate and a little sweet, which makes a good contrast to the freshness of the filling. Originally this recipe used mung bean flour but I have substituted that for chickpea flour as it is easier to find.

2 eggs
1 1/2 cups coconut milk
1/2 cup chickpea flour
1 cup rice flour
1 tsp salt
1/2 tsp turmeric powder
1/2 cup water
peanut oil for frying
sweet chilli sauce for serving
2 packets snow pea shoots
1 cup bean sprouts
half a bunch mint leaves, picked
1 cucumber, finely sliced
200g BBQ'd pork, sliced (available from Chinese food stores)
1/4 cup roasted peanuts

For the crepes:

Whisk the eggs with the coconut milk and the remaining ingredients until you have a smooth batter.

Let it stand for 10 minutes while you prepare the filling.

For the filling:

Combine all the ingredients and set aside while you cook the crepes.

To assemble:

Heat a non-stick frying pan, add a little peanut (or olive oil) and just enough batter to thinly coat the base.

As soon as the crepe is set, add a good handful of the filling to one side.

Once the crepe has turned golden underneath, fold in half and slide onto a plate. Repeat with the rest of the mixture.

To serve:

Serve with sweet chilli sauce.