Korean Crepes with Wild Alaska Smoked Salmon
- Prep Time: 10 minutes - not including batter refrigeration
- Cook Time: 12 minutes
- Total Time: 52
- Servings: 4
- Yield: 4 servings
Ingredients
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
Preparation
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Step 1 Prepare dipping sauce
In a small bowl, blend all the dipping sauce ingredients, except celery. Set aside.
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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
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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.
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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.
