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Korean Crepes with Wild Alaska Smoked Salmon

Korean Crepes with Wild Alaska Smoked Salmon 2
Make a batch of crepes filled with Wild Alaska Salmon then dip them into an umami-filled sauce...delicious!
  • Prep Time: 10 minutes - not including batter refrigeration
  • Cook Time: 12 minutes
  • Total Time: 52
  • Servings: 4
  • Yield: 4 servings


  • Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon green onion, finely sliced
  • 2 teaspoons sugar
  • 1 teaspoon minced celery
  • Korean Crepes

  • 3⁄4 cup flour
  • 1 egg
  • 4 slices Wild Alaska smoked salmon, cut in pieces
  • 4 small green onions, finely sliced
  • 1⁄2 cup water
  • 2 tablespoons sesame oil, divided


  1. Step 1 Prepare dipping sauce

    In a small bowl, blend all the dipping sauce ingredients, except celery. Set aside.

  2. Step 2 Prepare crepe batter

    Place the flour and egg in a bowl; mix thoroughly. Gradually add the water, mixing again, until it’s the consistency of pancake batter. Stir in one tablespoon of the sesame oil. Refrigerate batter 30 minutes, then mix in salmon pieces and sliced onions

  3. Step 3 Cook crepes

    In a small non-stick sauté pan over medium-high heat, add 1 teaspoon sesame oil. Portion about 1⁄2 cup batter into pan, swirling batter slightly to make a thin crepe. Turn crepe over to finish cooking, after about 2 minutes or when underside is cooked. Repeat with remaining batter and sesame oil.

  4. Step 4 Serve

    Pour and divide sauce into 4 dipping bowls. Cut each crepe into 4 pieces and place on a plate. Add a sauce bowl to each plate, garnishing it with celery.