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1
In a medium bowl, beat the egg with 1/2 teaspoon of salt and 1 1/2 cups of water.
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2
Gradually whisk in the flour just until a batter forms (its OK if there are lumps), then whisk in the 1 tablespoon of grapeseed oil.
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3
Heat an 8-inch nonstick skillet and brush with grapeseed oil.
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4
Add 1/4 cup of the batter and tilt the skillet to distribute the batter evenly.
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5
Cook over moderate heat until bubbles start to form around the edge of the crepe, about 1 minute.
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6
Flip, then cook until lightly browned on the bottom, about 45 seconds longer.
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7
Transfer the crepe to a baking sheet and top with a piece of wax or parchment paper.
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8
Repeat with the remaining batter, brushing the skillet with oil as needed; layer paper between each crepe.
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9
In a small bowl, whisk the peanut butter with the coconut milk, tamari, garlic and 3 tablespoons of water; season with salt.
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10
In a medium bowl, toss the mango with the carrot, daikon, cucumber, mint and cilantro.
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11
Arrange the crepes on plates.
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12
Top each with a lettuce leaf and some of the salad; drizzle with the peanut dressing.
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13
Sprinkle with peanuts and coconut vinegar and serve, passing additional vinegar and dressing at the table.
