6 Servings

Ingredients

• FOR THE CREPE BATTER
• 1 1/2 cup rice flour
• 1 1/3 cup water
• 3/4 cup coconut cream
• 3/4 tsp salt
• 1 1/2 tsp turmeric
• 2 scallions, minced

• FOR THE FILLING
• 1 cup fresh bean sprouts
• 3/4 cup mushrooms sliced
• 7 oz. shrimp
• 2 scallions, sliced
• Lettuce leaves, mint & cilantro to serve

• FOR THE DRESSING
• 1/4 cup water
• 1/2 lime, juiced
• 1 tbsp Fish sauce, or tamari
• 1 tbsp Coco Aminos
• 1 tbsp Maple syrup

Steps

• Mix together crepe batter until smooth and set aside for at least 20 minutes.
• Whisk together dipping sauce.
• Cook filling ingredients together and set aside.
• In a hot well-oiled skillet, pour a thin layer of batter, distributing evenly by swirling the pan.
• Cook until edges are crisp and browned.
• Add filling to half of the crepe and fold over. Cook on both sides until evenly browned. Serve with lettuce leaves and fresh chopped herbs, alongside crepe dressing.
• Enjoy!