"Banh Xeo" Sizzling Rice Crepes

Whisk together all the batter ingredients in a mixing bowl and set aside.

In a 10-inch non-stick skillet, or omelet pan heat 1 tablespoon of oil over high heat. Add about 1 tablespoon of the onion, 2 tablespoons of the chicken and 6 of the shrimp halves and toss in pan until the shrimp turns opaque, about 20 seconds. Whisk the batter well then ladle about 2/3 cup and pour in the pan, tilting it so it completely covers the surface. Immediately return pan to stove. Reduce heat to moderate.

Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe closer to the center than the edge. Immediately reduce heat to low. Cover the pan with a lid and let cook for another 3 minutes, making sure the bottom doesnÕt burn. Remove lid and let crepe cook for 2 more minutes to dry out the batter.

To remove the crepe, lift the side with the bean spouts and fold over. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and cook the remaining crepes. Serve with a table salad and Vietnamese dipping sauce. To enjoy this dish the traditional way, tear bite-size pieces of the crepe and wrap in lettuce and mint. Dip in the sauce and then eat!