1 large egg
1 cup all-purpose flour
1 tablespoon grapeseed oil, plus more for brushing
1/2 cup smooth peanut butter
1/2 cup unsweetened coconut milk
1 tablespoon tamari or soy sauce1 garlic clove, finely grated
1 green (unripe) mango, peeled and julienned
1 cup julienned carrot
1 cup julienned daikon
1 cup julienned English cucumber
1/2 cup torn mint leaves
1/2 cup lightly packed chopped cilantro
Small butter lettuce leaves
Chopped roasted peanuts Coconut vinegar, for serving
1. In a medium bowl, beat the egg with 1/2 teaspoon of salt and 1 1/2 cups of water. Gradually whisk in the flour just until a batter forms (it’s OK if there are lumps), then whisk in the 1 tablespoon of grapeseed oil.
2. Heat an 8-inch nonstick skillet and brush with grapeseed oil. Add 1/4 cup of the batter and tilt the skillet to distribute the batter evenly. Cook over moderate heat until bubbles start to form around the edge of the crêpe, about 1 minute. Flip, then cook until lightly browned on the bottom, about 45 seconds longer. Transfer the crêpe to a baking sheet and top with a piece of wax or parchment paper. Repeat with the remaining batter, brushing the skillet with oil as needed; layer paper between each crêpe.
3. In a small bowl, whisk the peanut butter with the coconut milk, tamari, garlic and 3 tablespoons of water; season with salt. In a medium bowl, toss the mango with the carrot, daikon, cucumber, mint and cilantro.
4. Arrange the crêpes on plates. Top each with a lettuce leaf and some of the salad; drizzle with the peanut dressing. Sprinkle with peanuts and coconut vinegar and serve, passing additional vinegar and dressing at the table.