Created By: Jenny Engel & Heather Goldberg, authors of Spork-fed: Super Fun and Flavorful Vegan Recipes
Add coconut milk to a medium bowl and whisk in flours, arrowroot, turmeric, sea salt and water. Whisk until uniform. Let rest for 30 minutes to overnight. Refrigerate if leaving overnight.
Heat 2 tablespoons of oil in a non-stick sauté or crêpe pan over medium-high heat. Add 1 teaspoon chopped scallion, 6 slices onion, ¼ package enoki mushrooms and 2-3 crimini mushrooms and cook for about 1 minute.
Ladle about 1/3 cup of crêpe batter into pan. Tilt and swirl pan to coat the bottom and even out batter over ingredients. Cook for about 2-3 minutes over high heat until edges look browned.
Add ½ cup bean sprouts to half of crêpe. Cover pan and cook over high heat for about 2 minutes. Fold crêpe in half. Remove from heat and carefully slide crêpe onto a serving plate. Repeat for remaining batter.
Add garlic, jalapeño, sugar, rice vinegar, soy sauce, plum vinegar and water to a blender and blend until uniform. For a milder sauce, do not put jalapeño in blender; instead, slice it and add after sauce is blended.
Serve with lettuce leaves, mint, and dipping sauce.