Servings: 4
Calories: 407kcal
Ingredients
egg batter for crepe
- 8 Eggs
- ¼ cup Unsweetened Coconut Milk
- 1 tsp Turmeric
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Sesame Seeds
- Olive Oil pan release spray
nutty dip
- ¼ cup Rice Vinegar or apple cider vinegar
- ¼ cup Almond Butter or sunflower butter
- 1 glove Garlic peeled and minced
- 2 tsp Fresh Ginger peeled and minced
- 2 tbsp tamari or soy sauce
- 1 tbsp Fresh Lime Juice
- ¼ cup Water
- 1 tsp Sriracha optional
filling
- ½ lb Shrimp peeled and cooked
- ½ lb White Fish cooked and flaked
- ¼ cup Fresh basil Leaves
- ½ cup Fresh Cilantro Leaves
- ¼ cup Fresh Mint
- ¼ cup Bean Sprouts
- 8 Bibb Lettuce Leaves
- ¼ cup Red Onions peeled and sliced
- ½ cup Cucumber sliced
- 1 Jalapeño or chilli pepper, sliced (optional)
Instructions
- In a large bowl whisk together the omelet batter ingredients until blended . Heat a large non-stick skillet over medium heat and lightly grease with pan release spray. Pour in ⅓ cup of batter and swirl around the hot pan until evenly and thinly distributed. Cook for 2 minutes, flipping after 1 minute, or until cooked completely. Let omelets cool on a wire rack before filling and serving.
- In a medium bowl whisk together the dip ingredients until smooth. Keep refrigerated until ready to serve.
- Distribute filling ingredients evenly to cooled omelets and serve with dipping sauce.
Nutrition
Calories: 407kcal | Carbohydrates: 9g | Protein: 40g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 499mg | Sodium: 1425mg | Potassium: 680mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1840IU | Vitamin C: 14mg | Calcium: 231mg | Iron: 5mg
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