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Pork-Filled Crepe-Omelets
Serves 2

1/2 cup rice flour
1/2 cup thin coconut milk
3/4 cup water
6 green onions
oil (for stir-frying)
1/2 lb fatty pork, julienned
2 cloves garlic, minced
2 tsp fish sauce
freshly ground pepper
1 cup bean sprouts
3 eggs, lightly beaten with 3 Tbsp of water

Lettuce leaves, sliced cucumbers, chopped tomatoes and mint leaves

1 Tbsp oil
2 cloves garlic, minced
2 oz ground pork
1 cup water or basic chicken stock
1/4 cup tuong
1/4 cup peanuts, toasted and ground

In a small skillet heat oil over medium-low heat and cook garlic
until fragrant. Add pork and cook until it loses its raw color.
Add the water and tuong and simmer until thickened. Stir in peanuts
and serve warm or at room temperature.

Combine rice flour, coconut milk and water and stir until smooth.
Batter should be the consistency of rich milk, if necessary thin
with water.

Slice green onions and add 1/4 cup of green tops to batter.

In a skillet or flat bottomed wok, heat 1 Tbsp of oil over medium
high heat. Add half the pork, half the garlic and half the remaining
green onions, and stir-fry until pork is barely done. Season with
1 tsp of fish sauce and pepper. Spread mixture evenly in middle of
pan and pour half the batter over it. Scatter half the bean sprouts
over the crepe, then pour half the egg mixture over all, letting
it run out beyond the edges of the crepe.

Cover pan and cook until eggs are set and nearly dry (about 3
minutes). Fold omelet in half and transfer to a warm plate. Repeat
steps 2 and 3 with remaining filling, batter and egg mixture.

Serve garnished with lettuce, cucumbers, tomatoes, mint leaves and
with sauce on the side.


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