*  Exported from  MasterCook  *
                             VIETNAMESE CREPES
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vietnam                          Update
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ea           (12 oz) package Bot Banh
                         -Xeo mix (rice flour with
    3       c            Water (divided use)
    1       t            Sugar
    1       ea           (116 oz) package Orients
                         -Delight coconut milk
                         -(heavy cream can be
                         Substituted) frozen, not
                         -canned coconut milk
    4       ea           Green onions
    1       lb           Lage shrimp (36 - 48 size)
      1/2   lb           Lean pork, thinly sliced
    2       ea           Yellow onions
   16       ea           Handfuls fresh bean sprouts
                         -(put in microwave for a
                         -little while to
    1       ea           Head red leaf lettuce
    1       bn           Cilantro, basil or mint
                         Fish Garlic Sauce
   Prepare crepe batter the night before serving.  Thinly
   slice green onions. Place one cup water in small pan
   on high heat.  Thoroughly blend the 12 ounce package
   of bot Banh Xeo mix with the two remaining cups water
   until completely moistened.  Bissolve sugar in boiling
   cup of water and add to batter.  Add coconut milk and
   green onions and mix thoroughly.  Refrigerate
   overnight. The next day, peel and devein shrimp. Cut
   in half lenghtwise. Cut pork in 2 slivers. Cut yellow
   onion into quarters, then in thin slices.  Heat a few
   drops of oil on medium-high heat in a 10 heavy frying
   pan.  Add 3 slices yellow onion and two slices pork.
   Cook for a few seconds until onion is slightly
   translucent and pork is white. Add 5 shrimp halves and
   cook for 10 seconds. Pour in 1/2 cup batter and
   quickly tilt pan to form a 10 circle. Cover one half
   crepe with one cup bean sprouts. Reduce heat to
   medium. Cook until batter looks solid. Cover partially
   (if you cover completely, water will condense on
   crepe) and cook one minute. Uncover and flip crepe
   using a spatula. Cook until slightly crisp
   (approximately 1 minute).  Serve immediately to keep
   warm. Serve with fresh cilantro, mint or basil leaves
   (optional) and large leaves of red lettuce. To eat,
   tear off a piece of crepe, fill with cilantro and wrap
   in lettuce leaf.  Dip in sauce and eat.  Serves 4.
   Nguyan dangSubj: Vietnamese Crepes
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