- 1 large egg
- Fine salt
- 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 sauce
- 1 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
How to make this recipe
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.
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.
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.
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.
If you can’t find coconut vinegar, use white vinegar.