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1
In large bowl, sift together both flours, wasabi, mustard, salt and cayenne.
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2
Set aside.
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3
Using fine holes of a box grater or a ginger grater, finely grate ginger and squeeze to extract juice.
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4
Measure out 1/4 cup juice; discard grated ginger.
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5
In medium bowl, combine ginger juice, 1 1/2 tablespoons vegetable oil, 1 1/2 tablespoons sesame oil and 2 3/4 cups water.
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6
In food processor fitted with plastic dough blade, combine flour mixture and about one-third of the ginger mixture.
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7
To prevent spattering, use pulse button to blend in remaining ginger mixture.
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8
Transfer batter to small bowl.
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9
Pour remaining 1/4 cup vegetable oil into another small bowl.
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10
Place 8-inch nonstick crepe pan or other heavy nonstick skillet over medium-high heat; brush pan with a little vegetable oil.
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11
When pan is hot, pour scant 1/4 cup batter into center of pan and quickly rotate pan to spread batter evenly.
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12
(Don't worry if crepe isn't perfectly round.)
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13
Pour any excess batter back into bowl.
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14
Cook 60 to 70 seconds.
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15
With rubber spatula, gently loosen edge of crepe and lift to see if brown spots appear on underside.
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16
When they do, flip crepe and cook until light golden brown.
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17
Transfer to wire rack to cool.
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18
Repeat with remaining batter to make about 20 crepes, whisking batter as needed and brushing pan with more vegetable oil between batches.
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19
To assemble: Preheat oven to 350F.
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20
Lightly brush shallow casserole dish with sesame oil.
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21
Place about 1/3 cup Roasted Vegetables across center of 1 crepe; sprinkle with 1 tablespoon tofu-garlic mixture (from Roasted Vegetables recipe).
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22
Fold bottom of crepe tightly over filling, pressing gently, then fold opposite end over.
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23
Crepe should be firmly packed.
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24
Place crepe, seam side down, in prepared casserole.
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25
(If you prefer bite-size crepes, cut each into fourths.)
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26
Repeat with remaining vegetables, crepes and tofu-garlic mixture.
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27
Lightly brush crepes with sesame oil.
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28
Bake until heated through, 25 to 30 minutes.
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29
Drizzle with Piquant Orange Sauce and serve hot.
