Vietnamese-style coconut crepes

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.

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.

Crepes:

• 2 eggs
• 1½ cups coconut milk
• ½ cup chickpea flour
• 1 cup rice flour
• 1 tsp salt
• ½ tsp turmeric powder
• ½ cup water
• peanut oil for frying
• sweet chilli sauce for serving

Filling:

• 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