Crispy Coconut Crepes

1 cup self raising flour, sifted
1 teaspoon ground turmeric
1 teaspoon salt
1 egg
200 ml coconut milk
¾ cup water
8 green onions, thinly sliced
2.5 tbsp fish sauce
1 tsp ground black pepper
1 portion of minced beef base recipe, mixed with 2.5 tbsp of fish sauce
600 cooked prawns, peeled, deveined, chopped
100g beansprout, trimmed

To make the crepes :
Combine flour, turmeric and salt in a bowl. Whisk egg, coconut milk and water in a jug until well combined.
Gradually pour into flour mixture to form a smooth, thin batter. Stir in half of the onions.
Heat crepe pan over medium-high heat. Add a bit of oil and swirl over base of the pan.
Add 1/3 cup of batter. Tilt pan back and forth to make thin crepes.
Cook 2-3 minutes or until base is golden.

Slide crepe onto a tray.

Arrange the filling : minced beef, prawns and sprouts.

Fold crepe over filling.

Keep warm in the oven while finishing the rest of the crepes.

Serve warm.