Wild Alaska Salmon Crêpes with Stir-fried Vegetables

Serves 24 (2 each)
Prep Time 0 minutes
Cook Time 0 minutes

18 oz. (3 cups) flour, all-purpose
6 oz. (3 each) eggs, large
3 3/4 cups milk
1 tsp. salt

1 cup ketchup
1/2 cup soy sauce
2 Tbsp. honey
2 Tbsp. cornstarch

1/2 cup vegetable oil
4 lbs. (20 cups) fresh or frozen stir-fry vegetables
2 tsp. Chinese five-spice powder
Salt and freshly ground black pepper, as needed
Sesame seeds for garnish

  1. In large bowl, gently break drained salmon into large chunks. Set aside.
  2. To make crêpes: combine flour, egg, milk and salt. Mix batter well. Heat a small non-stick crêpe pan sprayed with pan release spray. Using a 1 oz. ladle, pour batter into pan, tilting pan to coat bottom of pan. Cook about 1 minute. When sides of crêpe begin to release from pan, flip and cook the other side briefly. Repeat, making 48 crêpes.
  3. Combine ketchup, soy sauce, honey and cornstarch; mix thoroughly. Set aside.
  4. Heat oil in wok or large sauté pan. Stir-fry vegetables until tender-crisp. Stir in the sauce mixture and five-spice powder. Cook until slightly thickened. Gently stir in the salmon chunks; season with salt and pepper.
  5. For each serving, portion 1/2 cup salmon-vegetable mixture onto the center of each crêpe. Roll snugly; repeat.
  6. To serve, portion 2 filled crêpes per plate. Sprinkle with sesame seeds.

Use 6" flour tortilla in place of crêpes.