Vietnamese Crepes

Made this before, but not since the blog began. Super tasty; relatively simple; looks complex-ish, but it's easy == a winner. The recipe is from 'the Little Saigon Cookbook' by Ann Le. I quite like the book, it has stories behind the dishes which makes everything more personal and interesting. We had the cripy coconut and turmeric crepes with a ground beef filling, a salad plate with arugula and spinach from S Bee's garden and mint from mine (more herbage and veggies would have been nice, but it's too early in the season), and Nuoc Cham -- the traditional dipping sauce.

Crepes:
(straight from the Little Saigon Cookbook)
1 1/2 c water
1c coconut milk
2 1/2 c (10.67 oz) rice flour
salt
1/2 T corn starch
1T turmeric
scallions/chives

Filling:
garlic
kale
~10 crimini mushrooms
1/2 lb hormone free ground beef
the rest of the can of coconut milk

Nuoc Cham:
(straight from the Little Saigon Cookbook)
1 fresh chile, chopped
1 clove garlic, chopped
8T warm water
1 1/2 T sugar
1 1/2 T fresh lime juice
3 T fish sauce

Combine everything for the Nuoc Cham and let it sit at room temperature for a couple of hours.

Combine the water and coconut milk, add rice flour. Whisk for a while, eventually it dissolves. Add the cornstarch and turmeric and salt. Eventually it dissolves... Let sit for 15 min.

Saute the garlic, add kale, shrooms, beef. I added the rest of the coconut milk to the pan too, probably would have been better served to save it for something else, but no biggie.

Add a little of the cooked filling to a nonstick pan. Add ~1/2 c of crepe batter, swirl the pan so it is a very thin layer. Cover. Cook 3-5 min. You are supposed to add mung bean sprouts and fold the crepe over them but we didn't have them. Serve with salad platter on the side, pour Nuoc Cham over everything. Bueno.