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SEA LEGS® Vietnamese Pancakes

Prep Time 10 minutes
Yield 4 servings
SEA LEGS® Vietnamese Pancakes


  • 1/4 cup
  • 1 each Egg
  • 1/4 cup Milk
  • 1/4 cup Water
  • 1/2 cup Flour
  • 3 Tbsp Butter, melted
  • 1/4 cup
  • 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


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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