Banh Xeo - Authentic Vietnamese Crepe

Step 1 - Prepare BatterCombine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. The longer the batter rests, the crispier it will be when fried as flour expands. Add scallions only right before making the crêpes. Step 2 - Prepare FillingsClean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Boil pork until cooked through (generally 20 minutes). Slice pork belly into thin pieces. Devein and cook the shrimp. Wash bean sprouts and vegetable/herb accompaniments. Set aside. Step 3 - Make the Banh XeoIn general, each crêpe takes about 5-7 minutes. Coat a large non-stick 9-inch skillet with a thin layer of vegetable oil. Add 1-2 teaspoons of vegetable oil and some onions. Add minced garlic, onion, shallot and saute until fragrant. Next, add pork belly and shrimp. Saute until evenly cooked for about 2 minutes until very lightly browned. Ladle in about a cup of batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. Next, add a handful of bean sprouts. Cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked until the sprouts start to wilt. The batter should also be slightly cooked and transparent around the edges. Remove the lid, lower heat to medium and wait for the crêpe to become crisp. Once crispy, fold your crepe in half, slide the Banh Xeo onto a serving dish and dish up with accompaniments. Repeat with remaining batter and ingredients.