Sizzling Crepes with Grilled Shrimp

1. 1

   Whisk together flour, turmeric, coconut milk, 2 cups water, 2 tablespoons oil, and scallions until well combined.

2. 2

   Allow batter to rest 30 minutes.

3. 3

   Heat 2 tablespoons oil in a wok or skillet over high heat.

4. 4

   Add shrimp and cook until opaque, 1 to 2 minutes.

5. 5

   Add the bean sprouts and cook until just translucent but still firm, about 1 minute.

6. 6

   Transfer to a platter and set aside.

7. 7

   Heat 1 tablespoon oil in an 8-inch nonstick skillet over medium-high heat.

8. 8

   While tilting the pan add 1/4 cup batter, swirling the pan at the same time to evenly distribute the batter.

9. 9

   Once the crepe starts to bubble gently in the center and loosen itself at the edges, 3 to 5 minutes, add shrimp and bean sprouts, fold over one half of the lacy crepe, and slide onto a serving dish.

10. 10

    Continue making crepes as you serve them.

* Per serving · 4 servings · Values may vary.

No additional tips available.