I have tried multipe Banh Xeo recipes trying to replicate the ones I ate the restaurant Mimosa (suburban Chicago) as a child. These are the first that taste authentic. I used more batter than the recipe called for per crepe because the pan I had was a bit larger- No matter what the size of the pan just aim to spoon enough batter into the pan to cover the bottom with a thin layer. Cook till the top is almost try and the edges of the crepe pull away from the pan. I did not have pork so I simply left that out and added some grated carrot when I placed the bean sprouts in the recipe. These were light, delicious but filling. Thanks darthlaurie!