Vietnamese Pancake recipe

Hue Stuffed Pancake Recipe - Serves 4
5 tablespoon 2 55 g   Pancake batter 85 g 1/4 3 125 ml   Pancake Filling 7.5 g 1 clove 15 ml 125 ml 145 g 85 g 30 g 30 g 1/4 1/4	Oil (for frying) Eggs Seasoned flour     Rice flour Salt Eggs, beaten Coconut milk     Ginger, chopped Garlic, chopped Soy sauce White sauce Crabmeat Mushrooms, chopped Green onions (scallions), chopped Bean sprouts Salt Pepper
Method : Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter. Heat a little in an 8 in nonstick frying pan, add enough batter to coat the bottom. Make pancakes in the usual manner until all batter is used. Blend ginger, garlic, soy and white sauces. Add crabmeat, mushrooms, green onions (scallions) and bean sprouts. Season to taste. Place 1 tablespoon of the mixture on each pancake. Tuck in ends and roll like a burrito, so mixture doesn't escape. Carefully roll each pancake in seasoned flour then in remaining beaten egg. Deep fry until golden. Serve on lettuce leaves, sprinkled with chopped coriander (cilantro) leaves, accompanied by nuoc cham sauce with finely sliced, seeded red chili pepper. As a variation, use thinly rolled puff pastry or dough instead of pancakes. Pancakes can also be filled and served without deep frying.