Vietnamese Crepes (Banh Xeo) with Shrimp and Bean Sprouts

**Prepare the crepe batter:** In a large bowl, whisk together the rice flour, coconut milk, water, turmeric powder, and salt until smooth. Let the batter rest for at least 15 minutes.

**Prepare the filling:** Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 3-5 minutes. Remove from the skillet and set aside.

**Cook the crepes:** Heat a thin layer of vegetable oil in a non-stick skillet or crepe pan over medium heat. Once the oil is hot, pour about 1/2 cup of the batter into the pan and swirl to evenly coat the bottom.

Add a portion of the cooked shrimp and bean sprouts to one half of the crepe.

Cover the pan and cook for 3-5 minutes, or until the edges of the crepe are crispy and golden brown. If the crepe is sticking, add a little more oil to the pan.

Carefully fold the crepe in half over the filling. Cook for another minute or two to crisp the folded edge.

Remove the crepe from the pan and repeat with the remaining batter and filling.

**Serve:** Serve the crispy crepes immediately with nuoc cham dipping sauce, lettuce leaves, mint, and cilantro for wrapping.