Ingredients
- Batter:
1 cup rice flour
1/3 cup tapioca flour
3 cups warm water
2 to 3 tablespoons vegetable oil
1 pinch of salt
vegetable oil for cooking - Filling:
2 pieces dry wood ear mushrooms, hydrated
1/4 yellow onion, minced
1/2 pound ground pork (or other ground meat)
Salt to taste
1 tablespoon vegetable oil - Dipping Sauce:
1 cup warm water
1/4 cup sugar
1/2 cup fish sauce - Topping:
Fried shallots
Instructions
- Step 1 Set a kettle on the stove and warm a pot of water. This water will be used throughout the recipe.
- Step 2 Place a dried piece of wood ear mushroom in a bowl and pour hot water from kettle over the mushroom until fully covered. Let sit 15 minutes.
- Step 3 To make the batter, mix rice flour and tapioca flour with about 3 cups warm water, 2 to 3 tablespoons oil, and a pinch of salt. Let sit.
- Step 4 For the filling, take the wood ear mushrooms after they have soaked and expanded to their full size. Slice them thinly in one direction and cut into tiny pieces by cutting in the other direction. They should be about 1/4 inch in size.
- Step 5 Mince onion and set aside.
- Step 6 In a pan, heat one tablespoon oil. Add onion to cook until it wilts and becomes slightly translucent. Do not let it fry or change color.
- Step 7 Add the ground pork to the pan and cook, breaking up pork into small pieces as it cooks with the onions. The onions and the meat should be moist. If the meat and onion do not release water, add a little water to keep the onions and pork cooking.
- Step 8 When pork is fully cooked, add salt and mushrooms and mix together. Cook for a few more minutes until mushrooms are fully heated throughout.
- Step 9 In a separate bowl, combine warm water with sugar until dissolved. Add fish sauce for dipping sauce, set aside.
- Step 10 In a nonstick pan, completely oil the surface. Using a spoon or small measuring cup to place a thin layer of batter in the pan and swirl around.
- Step 11 Place a lid on the pan to help cook the crepe. The crepe should expand and begin to peel away from the edges. When it separates from the pan, flip the crepe out and set on an oiled plate. Placing a bit of oil on the plate allows you to easily move the crepe around.
- Step 12 Allow the crepe to cool slightly so you can touch it. Put a little filling in the crepe and roll up. Repeat until you have no more batter or filling left (about 12 crepes).
- Step 13 Serve with fried shallots on top and eat with dipping sauce and mint.
