If you're interested in getting into Vietnamese cuisine, I suggest you try this recipe for banh xeo. This is a typical Vietnamese crepe filled with flavourful meat filling. I vouch for its goodness that I know you'll love.
Combine all the batter ingredients in a mixing bowl. If you like the crepes thin and crispy, add more water but if you like them thick and fluffy, add more tapioca flour. Adjust it how you would like based on your personal preference. For example, if you like it like a pancake, throw in an egg.
Then stick it in the fridge, and let it sit for an hour. Use that hour to prepare the meat filling.
Meat Filling Instructions
Soak the bean sprouts in warm water until it’s softened, drain and set aside.
Heat a skillet, melt the 2 tablespoons of coconut oil and satay the garlic until it’s slightly golden. Toss in the ground chicken and prawns. Season with salt and black pepper to taste. Drain the meat filling and set it aside.
Heat a non-stick pan for the crêpe. Use coco oil to grease. Pour a thin layer of the crepe batter. Let it cook for about a minute or until the batter doesn’t look raw. Put a hand full of bean sprouts and meat mixture on one side. Cover. Check it occasionally for the crispy texture you like the crêpe to be by lifting the edges on the side. I like mine extra crunchy.
Pull the side of the crêpe that doesn’t have the filling over the side that does, like an omelette. And serve with veggies/varied herbs and sweet/sour dipping sauce.