Crispy Vietnamese Crepes with Maple Dipping Sauce (Banh Xeo)

Ingredients

• 1 cup rice flour
• 1 tbsp corn flour
• ½ tsp turmeric (it gives it that nice golden colour)
• Generous pinch of salt
• 3/4 cup TCC Premium Full Cream Coconut Milk
• 2 spring onions finely chopped
• 1 cup water
• Olive oil spray
• 2 tbsp maple syrup
• 2 tbsp Lee Kum Kee Premium Soy sauce
• Juice of one lime
• 2-3 minced garlic cloves
• Chilli flakes (to taste)
• 1-2 carrots (julienned or chopped into matchsticks)
• 5-6 swiss brown mushrooms (finely sliced)
• 1-2 handfuls bean sprouts
• 4-5 radishes (finely sliced)
• 125 small can of corn kernels (drained)
• 150-200g firm tofu (cut into small squares and lightly pan-fried)
• Small handful coriander leaves
• Small handful mint leaves
• red chillies (finely chopped, to taste)