Korean Crepes with Smoked Salmon

Ingredients:

For the Dipping Sauce:

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon green onion, finely sliced

1 teaspoon minced celery

2 teaspoons sugar

For the Crepes:

4oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

3/4 cup flour

1 egg

4 small green onions, finely sliced

1/2 cup water

2 tablespoons sesame oil, divided

Procedure:

In a small bowl, mix all the ingredients for the dipping sauce except the celery, then set aside.

In a medium bowl, add the flour and egg and mix thoroughly.

While stirring, slowly add in the water until the mixture is the consistency of pancake batter.

Stir in one tablespoon of sesame oil, then refrigerate the batter for 30 minutes.

Now stir in the smoked salmon and green onions into the batter.

In a small non-stick pan over medium-high heat, add in 1 teaspoon of sesame oil, then portion about 1/2 cup of the batter into the pan, swirling batter so that it makes a thin crepe and cook for 2 minutes.

Flip the crepe, and cook for 1-2 more minutes, or until cooked through.

Repeat with remaining batter and sesame oil until all of the batter is cooked.

Cut each crepe into 4 slices, then serve with dipping sauce and garnish with celery.