AI-generated imageThree-Color Korean Wheat Crepes with Vegetables (4)
A home-style take on Korean wheat crepes: thin colored pancakes wrap vegetables and fully cooked egg strips, served with mustard dipping sauce.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut cucumber, carrot and crab sticks into thin strips. Briefly blanch minari in boiling water, cool and drain.
- 02
Beat the egg, cook a thin omelet completely on both sides, cool, and cut it into strips.
- 03
Gradually mix 250 mL water into 200 mL by volume of pancake mix. Divide into three bowls; color one pumpkin, one green tea and leave one plain.
- 04
Lightly oil a pan over medium-low heat. Spread small thin rounds; cook both sides until no raw batter remains.
- 05
Place vegetable, crab and egg strips on the crepes, roll them and, if desired, tie with a blanched minari stem.
- 06
Mix mustard, vinegar, sugar and lemon juice for a dipping sauce and serve the crepes promptly.
Helpful source links
Before you cook
Check labels for wheat, egg, fish and possible shellfish in crab sticks. Fully cook eggs and pancake batter, rinse produce, and refrigerate leftovers promptly.
Allergens: WHEAT, EGG, FISH, SHELLFISH_POSSIBLE_IN_CRAB_STICKS
Image & source credits
AI-generated image.
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