Place 2 eggs, milk, flour and turmeric in a large bowl and whisk until smooth. Set aside.

Heat a drizzle of olive oil in a large frying-pan or wok over medium-high heat. Add garlic, carrots, courgettes and capsicum and stir-fry 3-5 minutes or until softened slightly. Turn off heat and add bean shoots, sesame oil, coriander and diluted

sweet chilli sauce.

In another large non-stick frying pan heat a drizzle of olive oil over medium-high heat. Add a quarter of the batter into centre of pan, tilting and rotating pan to allow batter to coat surface completely. Cook until edges have set. Crack 1 egg over crepe and tilt pan to spread it around. When egg has set, top with ¼ vegetable mixture. Drizzle with sweet chilli sauce, carefully fold crepe over, then transfer to a serving plate. Repeat with remaining batter and filling to make 4 crepes.