Japanese Pancakes with Shrimp & Sesame

• 2 eggs
• 1 cup flour
• 1 cup 25%-less-sodium chicken broth
• 1/2 cup Kraft Asian Sesame Dressing, divided
• 2 cups thinly sliced napa cabbage
• 4 green onions, thinly sliced
• 1/4 cup shredded carrots
• 4 tsp. canola oil, divided
• 16 cooked cleaned medium shrimp (4-1/2 oz./130 g), cut lengthwise in half Safeway 1 lb For $8.99 thru 02/09
• 1 Tbsp. black sesame seed

1. Heat oven to 200 degrees F.
2. Whisk eggs lightly in large bowl.
3. Add flour, broth and 3 Tbsp.
4. dressing; whisk until blended.
5. Stir in cabbage, onions and carrots.
6. Cover rimmed baking sheet with foil.
7. Heat 1 tsp.
8. oil in large nonstick skillet on medium heat.
9. Spoon batter into skillet, using 1 Tbsp.
10. batter for each pancake; cook 1 to 2 min.
11. or until edges are lightly browned.
12. Turn; flatten gently with back of spatula.
13. Cook 1 to 2 min.
14. or until done; transfer to prepared baking sheet.
15. Place in oven to keep warm while preparing remaining pancakes with remaining oil (if necessary) and batter.
16. (You should have 32 pancakes.)
17. Place 2 pancakes on each of 16 plates.
18. Top with shrimp, remaining dressing and sesame seed.

eggs, flour, sesame dressing, cabbage, green onions, carrots, canola oil, shrimp, black sesame seed

Taken from www.kraftrecipes.com/recipes/japanese-pancakes-shrimp-sesame-151733.aspx (may not work)