Vietnamese Prawn Crepes

Don't sugar coat it - make it savory. Delicate coconut savory crepes filled with prawns and julienne veg.

Crepes
- Whisk all the ingredients for the crepes into a smooth batter.
- Let rest for at least 30 minutes.
- When ready to make the crepes, heat a heavy 25 cm diameter sauté pan over medium high heat.
- Ladle mix into pan and move to obtain even coating. Once brown - turn. Remove from pan and set aside for use.
Filling
- In another pan sauté the prawns with oil and seasoning until cooked. Once cooked lay onto half the crepe and fill with the garnishes.
- Fold over the crepe and serve immediately.