Whisk all the ingredients for the crepes into a smooth batter then let it rest for 30 minutes.
When ready to make the crepes heat a heavy frypan over medium high heat.
Add one tablespoon of oil. Add some pieces of pork, prawns and spring onions. (This recipe should make about 6 crepes.) Saute until the pork and prawn change colour. Add a small ladle full of batter right on top of the pork and prawns, swirling to coat the bottom of the pan. Drizzle one more tablespoon of oil around the crepe edge.
Add some beansprouts. Keep on frying the crepe until the bottom and edges are light brown and crispy.
Fold the crepe in half and serve immediately with the garnishes.