Stemmed, seeded, and thinly sliced or minced. Can use two if desired.
Thai Chili Pepper
All Substitutions for Thai Chili Pepper
MAKING THE FILLING
Heat 1 tablespoon oil in a wok over high heat, and stir-fry the mushrooms until wilted, 1 to 2 minutes.
Add the bean sprouts, lightly toss, and transfer to a plate to cool.
Season lightly with salt and pepper to taste.
MAKING THE CREPE BATTER
In a medium bowl, whisk together the flour, turmeric, coconut milk, and the remaining 2 tablespoons of oil until smooth.
MAKING THE CREPE
Heat a crepe pan over medium-high heat, brushing it with oil.
Add 1/4 cup batter, swirling the pan to distribute the batter across the surface of the pan evenly.
Cook until set and crispy, 3 to 5 minutes.
Once the edges start lifting up, the crepe is just about ready.
Scatter a handful of stir-fried mushrooms and mung beans on one half of the crepe and fold over the other half, as you would when making an omlet.
Slide onto a plate and garnish each crepe with freshly torn lettuce leaves and mint, carrots, and cucumber.
Serve with Sweet, Sour, and Spicy fish sauce. Follow the steps for recipe "Sweet, Sour, and Spicy Fish Sauce", which is in the dependent recipes section to the right. Drizzle about 2 tablespoons of sauce over each crepe.