Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts

In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes. Drain the beans and transfer them to a blender. Add the coconut milk and puree until very smooth. Transfer the mung-bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions and turmeric, and season lightly with salt. Let the crêpe batter rest for at least 20 minutes or refrigerate overnight.

Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet. Add a few slices of pork, a couple of shrimp and a few slivers of white onion and cook for 30 seconds. Stir the crêpe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan. Scatter 1/4 cup of the bean sprouts over the crêpe and drizzle 2 teaspoons of vegetable oil around the edges. Cover the skillet and cook over moderately high heat until the bottom of the crêpe is golden and crisp, about 2 minutes. Slide the crêpe onto a plate and serve with lettuce leaves, mint and the Sweet and Spicy Vietnamese Dipping Sauce. Repeat with the remaining ingredients, serving the crêpes as soon as they are cooked.