Banh xeo, as Vietnamese call these crepes ... Most of the recipes I've seen use rice flour as the only starch in the crepe batter, but I found the cooked crepes a little too delicate to fold ...

For the banh xeo, mix the rice flour, cornflour and turmeric together. Season with a pinch of salt and pepper. Stir in the coconut milk and 310ml/10½fl oz water to make a thin batter. Set aside.