Louis Kemp® Wild Alaska Seafood Empanadas
15 minutes - servings
SEA LEGS® Vietnamese Pancakes
10 minutes 4 servings
Ingredients
FOR CREPES
1/4 cup SEA LEGS® Extreme Shred Style Surimi Seafood 416786
1 each Egg
1/4 cup Milk
1/4 cup Water
1/2 cup Flour
3 Tbsp Butter, melted
FOR FILLING
1/4 cup SEA LEGS® Extreme Shred Style Surimi Seafood 416786
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
for dipping Sweet chili sauce
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.
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