SEA LEGS® Vietnamese Pancakes

Name: SEA LEGS® Vietnamese Pancakes | Food Service Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 1/4 cup SEA LEGS®; Redi Shred™ Surimi Seafood; 1 Egg; 1/4 cup Milk; 1/4 cup Water; 1/2 cup Flour; 3 Tbsp Butter, melted; 1/4 cup SEA LEGS®; Redi Shred™ Surimi Seafood; 1 cup Asian slaw mix; 1/4 cup Rice wine vinegar; 2 tsp or more to taste Soy sauce; 1 Tbsp Lime juice; 1 tsp Thai Basil, chopped; Sweet chili sauce for dipping

4 servings

Ingredients

CREPES

1/4 cup SEA LEGS® Redi Shred™ Surimi Seafood
1 Egg
1/4 cup Milk
1/4 cup Water
1/2 cup Flour
3 Tbsp Butter, melted

FILLING

1/4 cup SEA LEGS® Redi Shred™ Surimi Seafood
1 cup Asian slaw mix
1/4 cup Rice wine vinegar
2 tsp or more to taste Soy sauce
1 Tbsp Lime juice
1 tsp Thai Basil, chopped

Sweet chili sauce for dipping

Directions

In a large bowl, whisk together eggs, milk, water, flour and butter. Add 1/4 cup of SEA LEGS® Surimi and stir until combined.
Allow batter to rest for 1 hour.
Meanwhile, combine all the ingredients for the crepe filling. Taste for seasoning and adjust.
To make the crepes, preheat a crepe pan or medium sauté pan to medium heat.
Pour ¼ cup of the batter into the pan, swirling the pan to completely coat the bottom.
When the top of the crepe is almost dry and the bottom is lightly brown, flip to continue cooking.
To assemble add filling to each crepe and fold, use sweet chili sauce for dipping on the side.