Directions

1. Make the batter: Whisk together rice flour, cornstarch, salt, and turmeric. Stream in the hot water and whisk to combine, then add the coconut milk. Let batter sit, uncovered for about 30 minutes, until thickened slightly. Liquid will separate out to the top, so give it a good stir to check the consistency.
2. Prepare the dipping sauce: Combine all ingredients in a bowl, making sure the honey (or agave or maple) is evenly distributed.
3. Heat 2 tsps oil in a non-stick pan over medium-high heat until very hot and shimmering. Add a small handful (about 1/6th) of the onions, scallions, and carrots to the pan and cook, stirring occasionally for about 30 seconds.
4. Give the batter a good stir, ensuring even consistency throughout. Add ⅓ cup of the batter to the pan, swirling around to cover the pan. Pile 1/6th of the cabbage onto one half of the crepe and cover pan, allowing cabbage to cook until softened, about 1 minute. Uncover and drizzle small amount of oil around edges of crepe (this is to make sure it crisps)
5. Reduce heat and continue cooking for 2-3 minutes until edges of crepe release from pan. Using a spatula fold crepe in half. If it is not lightly browned and crispy, leave in pan for additional minute or two.
6. Remove crepe to plate and serve immediately. Use scissors to cut into manageable pieces and serve by wrapping each piece in a leaf of lettuce, adding herbs, and dipping in sauce.