© All Rights Reserved. Used with the kind permission of Tiaj Yaj.



Ingredients:
  • 500 gm (~1 lb) Ground pork
  • 3 chopped scallions
  • 2 diced coriander roots and/or some chopped leaves
  • 1 cup wood ear mushrooms rehydrated and diced.
  • Fish sauce (optional)
  • Freshly ground black pepper
  • 2 cups rice flour
  • 1 cup potato starch
  • ½ cup tapioca starch
  • 3 tablespoons vegetable oil
  • 5½ cups water

Method:

Preparations and filling
  1. Make the crepe slurry by mixing the flours in a large bowl.
  2. Add the water and oil and mix well by hand or with a whisk.
  3. Mix well with either a whisk or by hand. make sure all lumps are dispersed.
  4. Allow to stand for 60 minutes to de-aerate and to hydrate properly. During this resting period preapre and cook the filling.
  5. In a skillet or wok fry the meat, cooking until completely done, breaking up clumps with a wooden spoon as you go.
  6. Add the chopped scallions and chopped cilantro/coriander roots and leaves, mixing it well but gently.
  7. Add the black pepper and a little fish sauce or salt, to taste. Stir over the heat for a few seconds and then remove and place aside. (The flavours of cilantro are quite volatile so should be left as the last addition. The roots have a more concentrated flavour)
Making the crepes
  1. After the resting stir the slurry gently but thoroughly to make the mixture even .
  2. Heat a 30 cm (10 in) prepared skillet or crepe pan for 2 minutes (this is important)
  3. Pour ½ cup of slurry into the skillet and immediately distribute the contents evenly by swirling the skillet carefully. Tip the excess slurry back into the reserve.
  4. Allow to cook covered for 30 seconds.
  5. Lightly oil a plate with vegetable oil. (This will need re-greasing after each couple of crepes)
  6. Flip the crepe directly onto the oiled plate.
  7. Add a tablespoon of the cooked filling and distribute it over the central parts of the crepe leaving say a 1 inch border.
  8. Fold the near side of the crepe over onto the center  and fold the sides in likewise.
  9. Roll the crepe and contents up into a roll.
  10. Lay the roll onto a serving plate and continue processing the rest of the crepes similarly.
These crepes can be served with a  Thai Sweet Chillie Dipping Sauce or a Vietnamese Nuoc Mam Dipping Vinaigrette.