Crepe Batter (See Note)
1 16oz bag of rice flour
1 16 oz bag of tapioca starch
14 cup of water
½ cup vegetable oil.
1 tsp Salt
2 lb Ground Chicken
1 cup dried wood ear mushrooms hydrated
1 cup cilantro
½ cup green onions
1 tbsp black bean garlic sauce
1 tsp sugar
1 tsp fish sauce
1 tbsp vegetable oil
1 Tbsp black bean sauce
2 Cups Water
¾ Cup Fish Sauce
1 Cup Sugar
1-2 Limes (Juiced)
8 Garlic cloves
8 Thai Red Chili Peppers (Optional)
MInt leaves
Fried Shallots
Make the sauce by boiling water in a small pot. Add sugar and fish sauce set aside. You will add the garlic, thai peppers, and lime before serving
Heat skillet with oil and cook the ground chicken
Add in the black bean garlic sauce, a tbsp of water, and mushrooms
Next you will add the sugar, fish sauce, and herbs. Season to taste and set aside
Begin making the crepes by using a 9 inch non stick pan
You will need a lightly greased sheet of aluminum next to the stove to flip the crepes onto.
Ladle ¼ cup of batter into a greased pan, swirling it to evenly coat, cover, and cook for 30 seconds
Flip crepe to the aluminum sheet and place meat filling on one end and roll (You can tuck in the sides or leave open)
Roll and stack on tray
Repeat until all the batter is used up
Serve with sauce, garnish with mint leaves and fried shallots
In a large mixing bowl combine rice flour, tapioca starch, water, oil, and salt. Mix well until it becomes a milky texture. For best results let the Crepe Batter sit for 4 hrs prior to making.
