Mix the rice flour in a bowl together with the cumin powder and a pinch of salt

Stir in the water little by little.

Add the beer and spring onions and stir into to a smooth batter.

Heat 1 tablespoon of oil in a frying pan and fry the bacon bits.

After a minute add the shitake, ginger and the bok choy. Sauté for about 2 minutes and set aside in a bowl.

On medium heat spoon ¼ of the shiitake mixture into the pan.

Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread.

Add ¼ of the bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges.

Remove the lid, lower heat to medium and sprinkle ¼ of the mint and coriander over the pancake.

Wait for the crêpe to become crisp. Fold in half, transfer to a plate keep warm under aluminum foil while you make the other pancakes.

Serve with lime wedges and soy sauce or fish sauce with some finely chopped red pepper.