Pork-Filled Crepe-Omelets Recipe from GourmetFoodPlaza.com

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Pork-Filled Crepe-Omelets
Vietnamese banb xeo looks at first loke an omelet, but look again, the egg mixture surrounds a crepalike batter cooked along with savory pork filling
Serves 2
1/2 cup	rice flour
1/2 cup	thin coconut milk
3/4 cup	water
6	green onions
	oil (for stir-frying)
1/2 lb	fatty pork, julienned
2	Cloves garlic, minced
2 tsp	fish sauce
	freshly ground pepper
1 cup	bean sprouts
3	eggs, lightly beaten with 3 tbsp of water

	Garnish
	Lettuce leaves, sliced cucumbers, chopped tomatoes and mint leaves

	Nuoc Leo II Sauce - 1 cup
1 tbsp	oil
2	cloves garlic, minced
2 oz	ground pork
1 cup	water or basic chicken stock
1/4 cup	tuong
1/4 cup	peanuts, toasted and ground

-	In a small skillet heat oil over medium-low heat and cook garlic until fragrant
-	Add pork and cook until it loss its raw color
-	Add the water and tuong and simmer until thickened
-	Stir in peanuts and serve warm or at room temperature

-	1 - Combine rice flour, coconut milk and water and stir until smooth
-	Batter should be the consistency of rich milk, if necessary thin with water
-	Slice green onions and add 1/4 cup of green tops to batter

-	2 - In a skillet or flat bottomed wok, heat 1 tbsp of oil over medium high heat
-	Add half the pork, half the garlic and half the remaining green onions, and stir-fry until pork is barely done
-	season with 1 tsp of fish sauce and pepper
-	Spread mixture evenly in middle of pan and pour half the batter over it
-	Scatter half the bean sprouts over the crepe, then pour half the egg mixture over all, letting it run out beyond the edges of the crepe

-	3 - Cover pan and cook until eggs are set and nearly dry (about 3 minutes)
-	Fold omelet in half and transfer to a warm plate

-	4 - Repeat steps 2 and 3 with remaining filling, batter and egg mixture
-	Serve garnished with lettuce, cucumbers, tomatoes, mint leaves and with sauce on the side

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