Vietnamese Crepe (Banh Xeo)

Ingredients:
*batter
2 stalks green onion
1 can (13.5 oz) coconut milk
3 cups of water
1 bag of Bot Banh Xeo mix (2 cups rice flour + 1 cup corn starch + 2 tsp tumeric)

*filling*
1/2 pound shrimp
1/2 sliced pork
1/2 onion
2 tbsp fish sauce
2 tsp sugar
2 cups mung bean sprouts
black pepper

*eating*
lettuce leaves
mint leaves
Vietnamese dipping sauce (Nuoc Mam Cham): http://youtu.be/nfcAjiwwFa4

Directions:
Finely chop the green onions. In a large bowl, empty the Bot Banh Xeo package (or your homemade version) and add the water, coconut milk, and green onions. Mix well and set aside for ~20 minutes before use.
Slice onion into thin "half-moons." In a separate bowl, peel and de-vein the shrimp, add 1 tbsp fish sauce and 1 tsp sugar, a dash of black pepper, mix and let marinate for 10 minutes. Add the same (1 tbsp fish sauce, 1 tsp sugar, black pepper) to the pork in another bowl. Let sit for 10 minutes.
Take a large frying pan, add 1 tsp oil, and place on stove, turning it up to medium heat. Saute the onion (just a few pieces), a few pieces of pork (single serving), and then the shrimp (single serving of it). Take 1/2 cup of batter (for a single serving) and fill the bottom of the pan. Let it sit until the edges start to crisp. Take an oil-soaked brush and paint the edges of the crepe, helping it to crisp. When the center of the crepe starts to become opaque, add a handful of mung bean sprouts and fold the crepe in half, omelet style. Let it cook for another minute and serve hot.
To eat: take a lettuce leaf and place some mint inside. Take some of the crepe, making sure to get the meat and bean sprout pieces, wrap it up, dip it in the fish sauce, and enjoy!