Sizzling Saigon Crêpes (Bánh Xèo)

Whisk together rice flour, coconut milk, 1 1/2 cups water, the turmeric, curry powder, 1/2 tsp. salt, the sugar, and green onions.

Heat 1 tbsp. oil in a large nonstick pan over medium heat.

Add mushrooms and a pinch of salt and saut until soft, about 10 minutes.

Transfer to a bowl, discarding any juices.

Preheat oven to 20

Wipe out pan and heat 1 tbsp. oil over medium-high heat.

Add 1/4 of onions and 1/4 of pork. Cook, stirring, until fragrant, 2 minutes.

Whisk batter again and ladle about 3/4 cup into center of pan. Immediately tilt and rotate pan so batter quickly covers whole surface. Pile 1/4 of bean sprouts and 1/4 of mushrooms on 1 side of crpe, close to center. Cover and reduce heat to medium. Cook until edges pull away from the pan, about 2 minutes.

Reduce heat to low, uncover, and cook crpe until browned on bottom, 4 to 7 minutes.

Fold crpe over and gently slide onto a plate. Cover loosely with foil and keep warm in oven. Make remaining crpes the same way.

*Buy rice flour from an Asian market; the kind sold in supermarkets is too coarse.