Step 1

Preheat: Preheat oven to 250°F (121°C). Place a cooling rack inside a baking sheet.

Step 2

Mix Crepe Batter: In a large bowl, whisk together rice flour, water, coconut milk, turmeric, salt, and scallions. until smooth. Set aside.

Step 3

Sauté Mushrooms: Heat grapeseed oil in a nonstick skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until the softened through, about 5 minutes. Add tamari, toss to coat, and cook until it's been absorbed by the mushrooms. Transfer to an oven-safe container, cover with foil, and keep warm in the oven.

Step 4

Cook crepes (see note 3): Give the skillet a quick wipe. Increase heat to medium-high and oil to lightly coat the bottom of the pan. Once hot, add ¼ cup of batter and swirl the pan to coat the bottom with an thin, even layer (depending on the size of your skillet, you may need to adjust the amount of batter slightly). Cook until the edges are crispy and the bottom is pale golden (2 to 3 minutes). Flip and cook until the other side is pale golden. Transfer the crepe to the cooling rack and slide the baking sheet into the oven to keep warm. Repeat with the rest of the batter.

Step 5

Make Sauce: In a small bowl, whisk 2 tablespoons of the water, tamari, lime juice, coconut sugar, and garlic until the sugar is dissolved. Add chili and more water, to taste.

Step 6

Assemble: Pile mushrooms and other fillings over half the crepe. Spoon some of the sauce on top, fold the crepe in half and enjoy.