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  • 4,876 Ratings
Jeff Tunks
July 2000

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Credit: © David Prince

Recipe Summary

Yield:
MAKES 6 CREPES
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels, then coarsely chop it.

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  • In a bowl, whisk the rice flour with the turmeric, sugar and 1/2 teaspoon salt. Whisk in the coconut milk until smooth.

  • Heat 1/2 tablespoon of oil in an 8-inch nonstick skillet until it shimmers. Scatter one-sixth of the shrimp in the skillet, season with salt and cook over moderately high heat until pink, about 1 minute. Scatter one-sixth each of the scallions and bacon in the skillet and cook for 1 minute. Ladle 1/3 cup of the batter over the shrimp, scallions and bacon, spreading it evenly. Cook until the bottom is golden and crisp, 2 to 3 minutes. Flip the crêpe and cook until golden and crisp on the second side, about 2 minutes longer. Transfer to a plate. Repeat to make 5 more crêpes. Serve the crêpes hot, with the dipping sauce on the side.

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