Instructions: In a bowl, mix together the flour, baking powder and salt. Whisk in vegetable broth, or dashi, until very smooth. Cover with plastic wrap and let stand 30 minutes. Add cabbage, egg and seafood mixture. Season with salt and pepper.

Using a non-stick pan or griddle on medium heat, coat with canola oil and ladle in crepe mixture as if you were making pancakes. When bubbles form, flip crepe and cook the other side. Both sides should be golden brown. Brush with oyster sauce and garnish with bonito flakes.

Slice crepe like a pie and serve immediately.

This recipe yields 4 servings.

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