For the crepes:

Beat together til smooth:

2 large eggs
1/2 tsp onion powder
1/2 tsp. ginger root
1/4 tsp garlic powder
1 C water
1 tsp. sesame oil
1 C all purpose flour
1/3 C rice flour
1 tsp salt
1/8 tsp cayenne pepper

Stir in 1 T of water, 1 tsp. at a time until consistency of medium batter. Let stand for 10 minutes.


3/4 C finely chopped green onion
2 T finely chopped red pepper
2/3 C cooked shrimp (I used quite a bit more and chopped it to chunky)

Heat 1 T cooking oil in large non-stick frying pan until hot. Add about 2 tbsp. batter for each pancake. Cook on medium for 1 minute until edges begin to appear dry. Turn over. Cook until golden. Repeat with remaining batter, using cooking oil to prevent sticking as necessary. Makes 20 pancakes.

Nuoc Cham (dipping sauce)

2 garlic cloves minced
1-6 fresh small red chilies minced
1 T brown sugar, packed
1/4 C fish sauce
3 T rice vinegar
2 T lime juice
2 T water

Combine all ingredients in bowl. Allow to stand for 1 hour to blend flavours. Can be made 2 days ahead.


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