Vietnamese-Style Lemongrass Rice Crepes with Herb Scrambled Eggs

Ingredients

• 1/2 cup rice flour
• 1 cup coconut milk
• 1/2 cup water
• 1/2 teaspoon salt, divided
• 1 teaspoon turmeric powder, for color
• 6 large eggs, room temperature
• 2 stalks lemongrass, white parts only, very finely minced
• 1 tablespoon fish sauce
• 3 tablespoons cilantro, chopped
• 3 tablespoons butter, divided
• 2 medium shallots, thinly sliced
• 1/2 cup neutral oil, for frying
• 2 tablespoons mint leaves, for garnish
• 1 whole lime, cut into wedges
• 1 whole Thai chili, sliced, optional

Instructions

1. 1

   Make crepe batter: Whisk rice flour, 1 cup coconut milk, 1/2 cup water, 1/4 teaspoon salt, and turmeric until smooth. Let rest 10 minutes.

2. 2

   Fry shallots: Heat oil to 325°F in small pan. Fry sliced shallots until golden and crispy, 3-4 minutes. Drain on paper towels with pinch of salt.