Whisk 255g of rice flour, 85g of all-purpose flour, 2 teaspoons of ground turmeric, 1 teaspoon of salt, 3½ cups of water, and 1¾ cups of coconut cream. Rest for at least 3 hours.
Soak ½ cup of dried mung beans until very soft; drain. Boil 680g of pork belly until cooked through, then slice thinly.
Stir 2 chopped scallions into the batter. Have ready 1 thinly sliced yellow onion, 450g of shrimp, and 680g of bean sprouts. For each crêpe, heat a little oil in a nonstick skillet and sauté a little onion, pork, and shrimp.
Pour in enough batter to coat the pan thinly, tilting to spread it. Scatter over some mung beans and bean sprouts, cover, and cook for about 3 minutes.
Uncover and cook for 5-7 minutes, until crisp. Fold in half and repeat with the remaining ingredients.
