My kids are scared of big banh xeo so I made mini ones for them (vietnamese yellow pancake/ crepe)

BANH XEO – VIETNAMESE PANCAKE/ CREPE   BANH XEO MIX 1 bag of banh xeo pre mixed batter (Mikko/ Huong Xua Brand)* 1 TBSP turmeric powder 1 can coconut milk (14 oz) 3 cups ICE COLD water A handful of chopped scallion   TO MAKE YOUR OWN READY MIX 1.75 rice flour ¾ cup all purpose flour 1 TBSP turmeric powder 1 tsp salt   TOPPINGS/ FILLINGS Shrimp Pork Beef Chicken Tofu Mushrooms Thinly sliced onions Bean sprouts Mung bean   FOR SERVING: Lettuce Mint/ herbs: Vietnamese perilla leaves (tia to) spearmint (hung lui) fish might (diep ca) Vietnamese coriander (rau ram) Etc Fish Sauce Dip   1. First make your banh xeo batter. You can use a ready to use batter like I did or make your own. If you are making your own, I have the ingredients listed above. 2. To your batter, add: 1 TBSP turmeric powder, 1 can coconut milk (14 oz), 3 cups ice cold water and a handful of chopped scallion. Leave this to sit fir ~10 mins at room temp so the batter can bloom. 3. If you are making mini banh xeo, you will need to cut your protein small/ bite size. if you are not, you can skip this step. Season shrimp and pork with salt, black pepper and garlic powder. 4. When you batter has bloomed, you can start cooking. Heat up some oil and add pork, shrimp and protein to pan. Give them a quick stir before adding your batter (see tips below). 5. Swirl the pan to evenly distribute the batter (especially if using a larger pan). Cover and cook for a couple of minutes. Uncover, drizzle a bit of oil around the edges, and continue cooking uncovered for a few more minutes. Fold the crepe in half, let each side crisp up, then remove and serve with fresh veggies, herbs, and fish sauce dipping sauce.