Crisp Korean Style Vegetable Crepes

From How to Cook Everything Vegetarian by Mark Bittman. This is one of those recipes that can accommodate almost any vegetable.

-Mix the following:

1 cup rice flour

1 cup white flour

2 lightly beaten eggs

1 TBS olive oil or ghee

1½ cups water

mix until it forms a smooth batter.

-Let the batter rest while you grate/chop up the vegetables.

-Grate 3-4 carrots and/or 1 turnip and/or some bok choy.

-Chop up a handful of snow peas into thin slivers.

-When you are ready to prepare the crepes, stir in the vegetables.

-Put 1 clove of fresh garlic through a garlic press or finely mince it.

-Add to the batter along with 4 TBS finely chopped fresh herbs (dill, mint, basil and/or cilantro).

-Heat a large non-stick skillet over medium-high heat.

-When hot coat the bottom with 1 TBS olive oil or ghee, then ladle in a quarter of the batter and spread it out evenly.

-Turn the heat down to medium and cook until the bottom is browned, about 5 minutes, then flip and cook for another 5.

-Repeat with each crepe.

-Remove the pancakes as they are done and then cut them into small triangles and serve with soy dipping sauce.

Soy dipping sauce

Whisk together the following in a small bowl:

¼ cup soy sauce

2 TBS honey

2 tsp minced fresh ginger

2 cloves finely minced garlic

½ tsp sesame oil

¼ tsp red pepper flakes

-Just before serving stir in 1 tsp toasted sesame seeds.