dash Vietnamese Pancake

Surimi pancake batter is used to create a fresh and inviting salad of tender surimi crepes, served with shredded colorful vegetables, Thai basil, lime and sweet chili dipping sauce.
Serves: 4


For Crepes

  • ¼ Cup SEALEGS Extreme Shred Surimi
  • 1 Egg
  • ¼ Cup Milk
  • ¼ Cup Water
  • ½ Cup Flour
  • 3 Tbsp. Butter, melted

For Filling

  • ¼ Cup SEALEGS Extreme Shred Surimi
  • 1 Cup Asian slaw mix
  • ¼ Cup Rice wine vinegar
  • 2 tsp. Soy sauce, or more to taste
  • 1 Tbsp. Lime juice
  • 1 tsp. Thai Basil, chopped
  • Sweet chili sauce for dipping


  1. In a large bowl, whisk together eggs, milk, water, flour and butter. Add ½ cup of SEALEGS Extreme Shred Surimi and stir until combined.
  2. Allow batter to rest for 1 hour.
  3. Meanwhile, combine all of the ingredients for the crepe filling. Taste for seasoning and adjust.
  4. To make the crepes, preheat a crepe pan or medium sauté pan to medium heat.
  5. Pour ¼ cup of the batter into the pan, swirling the pan to completely coat the bottom.
  6. When the top of the crepe is almost dry and the bottom is lightly brown, flip to continue cooking.

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