Banh Xeo (Vietnamese Sizzling Crepes)

Step 1 of 6Whisk a thin batter

Whisk the rice flour, cornstarch, turmeric and salt with the coconut milk and 350 ml of the water until the batter is as thin as single cream — much thinner than a pancake batter, which is what makes the crepe shatter. Stir in the spring onions and rest it for 30 minutes.