In Cambodian cuisine, there is a similar dish called banh chiao which is derived from bánh xèo.
For 2 crepes:
-1 cup water
-1/2 teaspoon turmeric
-Pinch of salt
-Vegetable oil for frying
-4 ounces sliced roast pork
-4 scallions, sliced
-2 cups bean sprouts
-Leafy lettuce leaves fresh herbs such as mint, Thai or Vietnamese basil and cilantro
-In a bowl mix the rice flour, water, turmeric and salt.
-Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels.
-Serve with lettuce and herbs and dipping sauce.