FOR THE BATTER:
2 cups rice flour
1 1⁄2 tbsp. tapioca starch or cornstarch
1 1⁄2 tsp. kosher salt
1⁄3 cup coconut milk
1 scallion, thinly sliced
FOR THE FILLING:
1⁄4 cup dried yellow split mung beans,
soaked in water for 2 hours
1 cup plus 1 tbsp. canola oil
10 oz. peeled rock shrimp (about 40 shrimp)
or peeled and chopped medium shrimp
8 oz. ground pork
1 small yellow onion, thinly sliced
Kosher salt, to taste
4 cups bean sprouts
FOR THE GARNISH:
1 large head butter lettuce
10 sprigs each cilantro, mint, perilla,
Thai basil, and fish mint
1. Make the batter: In a large bowl, whisk together the rice flour, tapioca starch, and salt. Make a well in the center, pour in the coconut milk and 2 cups water, and whisk until the batter is smooth. Whisk in the scallions; set batter aside to let rest for 1 hour.
2. Make the filling: Drain the mung beans. Bring 1" water to a boil in a pot fitted with a steamer attachment. Add mung beans to the steamer, cover, and steam until just tender, about 10 minutes. Transfer mung beans to a plate and set aside to let cool.
3. Heat 2 tbsp. oil in a 12" nonstick skillet over high heat. Add shrimp, pork, and onions and cook, stirring occasionally, until pork is golden brown and cooked through, about 3 minutes. Season with salt and set shrimp mixture aside.
4. Working in batches, heat 2 tbsp. oil in a 12" nonstick skillet over high heat. Using a liquid measuring cup, pour 1⁄2 cup batter into the skillet, swirling to cover the bottom. Cook until partially set, about 45 seconds. Sprinkle 2 tbsp. mung beans over crêpe; then add one-sixth of the shrimp mixture and 2⁄3 cup of the bean sprouts. Lower the heat to medium, cover, and cook until the bean sprouts have wilted slightly, about 3 minutes. Uncover and drizzle 1 1⁄2 tsp. oil around the rim of the skillet. Cook, uncovered, until the edge of crêpe crisps and pulls away from the rim of the skillet and turns golden brown, about 3 more minutes. Fold crêpe in half with a spatula and slide onto a platter. Wipe out skillet and repeat to make 6 crêpes in all.
5. To serve, pass the platter of crêpes with the garnishes and dipping sauce. Tear off a piece of the crêpe, wrap it with lettuce and any combination of the herbs, and dip in nuoc châm, if you like.
MAKES 6 LARGE CRÊPES