Ingredients
- Crpes:
- 18 oz. 18 oz. (3 cups) flour, all-purpose
- 6 oz. 6 oz. (3 each) eggs, large
- 3 3/4 cups 3 3/4 cups milk
- 1 tsp. 1 tsp. salt
- Sauce:
- 1 cup 1 cup ketchup
- 1/2 cup 1/2 cup soy sauce
- 2 Tbsp. 2 Tbsp. honey
- 2 Tbsp. 2 Tbsp. cornstarch
- Filling:
- 1/2 cup 1/2 cup vegetable oil
- 4 lbs. 4 lbs. (20 cups) fresh or frozen stir-fry vegetables
- 2 tsp. 2 tsp. Chinese five-spice powder
- Salt and freshly ground black pepper, as needed
- Sesame seeds for garnish
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks. Set aside.
- To make crpes: combine flour, egg, milk and salt. Mix batter well. Heat a small non-stick crpe 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 crpe begin to release from pan,
- flip and cook the other side briefly. Repeat, making 48 crpes.
- Combine ketchup, soy sauce, honey and cornstarch; mix thoroughly. Set aside.
- Heat oil in wok or large saut 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.
- For each serving, portion 1/2 cup salmon-vegetable mixture onto the center of each crpe. Roll snugly; repeat.
- To serve, portion 2 filled crpes per plate. Sprinkle with sesame seeds.
- Tip:
- Use 6 flour tortilla in place of crpes.
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