How to make vietnamese crepes

Pork tenderloin.

Shrimp.

Vietnamese crepe (banh xeo) mix.

Gather basil and mint leaves.

Bean sprouts.

Add mix to bowl.

1 can coconut cream.

1 bottle of beer.

Add 1 can of coconut milk to 1 bottle of beer to 1 1/2 cups water to mix.

Cut up green onions.

Add green onions to mix.

Prepare thinly sliced onions and set aside.

Wash beansprouts.

Cook beansprouts in the microwave for 1:30.

Add oil to hot pan.

Cook shrimp until pink and firm.

Season shrimp with salt and pepper.

Place cooked shrimp aside in a bowl.

Cut pork into thin slices.

Oil pan and cook pork on med-high heat.

Using a non-stick pan.

And medium heat.

Gather ingredients- pork, shrimp, onions, batter mix, and vegetable oil.

Oil nonstick pan.

Cook remaining pork until golden brown.

Add shrimp and onions.

Spread ingredients out evenly in the pan.

Pour in batter while turning the batter to distribute batter evenly.

Add beansprouts.

If needed: add oil to sides to further crispiness. Notice the crisp on the sides.

Ready the mix greens.

Peal the leaves off of the stems of the basil and mint.

Wash and dry .

Fold crepe in half.

Prepare the Vietnamese fish sauce.

Plate the crepe and greens.

End result.