Crispy Vietnamese Veggie Crepes with Fresh Basil

Crepes and fillings

• 1/2 cup rice flour
• 3/4 cups water
• 4 eggs
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 2 tablespoons canola, safflower or other mild oil, divided
• 2 cucumbers, peeled, seeded and sliced into sticks
• 1 red bell pepper, sliced into thin strips
• 1/2 cup fresh basil leaves (preferably sweet Thai, but Italian is fine), shredded

Dressing

• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 fresh lime, juiced
• 1 teaspoon siracha sauce (or sliced fresh hot chili peppers)
• 2 teaspoons sugar

1. In a bowl (or better yet a large measuring cup with a pouring spout), whisk together the rice flour, water, eggs, turmeric and salt Cover and refrigerate for at least a half an hour or as long as overnight.
2. Heat a large crepe pan (or shallow skillet) over medium heat. Swirl enough oil to cover the bottom of the pan. When the oil is hot, pour in enough batter to just barely cover the surface of the pan (about 1/4 cup). Let it sit undisturbed for 2 minutes then slowly start to lift up the edges with a spatula. The crepe is done when the center is no longer liquid, about another minute. Slide the whole crepe onto a plate and repeat the process for the rest of the batter.
3. Once all the crepes are done, assemble the crepes. Lay the cucumber and pepper strips down the center of each crepe and top with a generous portion of basil. Drizzle a spoonful of the sauce over the veggies and roll the crepe.
4. These are meant to be served at room temperature so don't worry about keeping the crepes warm. This should make about 8 crepes total.