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4 Serves
72 Mins
In a large mixing bowl, combine rice flour and tapioca starch with water and a pinch of salt to create a smooth, thin batter. Let it rest for at least 30 minutes.
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FrenchVitamin E
0 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
100 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
617 mg / 4,700 mgSodium
689 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a frying pan, sauté the ground pork and finely chopped wood ear mushrooms until fully cooked. Season with a splash of fish sauce.
Prepare a large pot with a steaming cloth stretched tightly over the top. Bring the water to a boil.
Spread a thin layer of the batter onto the steaming cloth, cover with a lid, and steam for 1-2 minutes until set.
Carefully remove the crepe, add a spoonful of the pork filling, and roll it up tightly. Repeat until all batter is used.
22
g65
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French
French