I've been looking for a good way to use up an extra daikon and hit upon this recipe. It's a bit lacking in protein, so I made a simple picadillo (Filipino ground beef stew) to go with it. You could also cook up a few shrimp or maybe some tilapia or sole to go in the crêpes themselves if you wanted to add protien without having to make a separate dish.

Filipino-Style Salad-Crêpes

Slightly adapted from Food & Wine

Ingredients

Crêpes

• 1 large egg
• 1/4 tsp. coarse sea salt, ground
• 1 1/2 c. water
• 1 c. all-purpose flour
• 1 Tbsp. oil

Dressing

• 1/2 c. lite coconut milk
• 1/2 c. natural peanut butter (no added sugar or salt)
• 1 Tbsp. light soy sauce
• 1 tsp. cane or coconut vinegar
• 1 clove garlic, minced

Filling

• 1 c. julienned daikon
• 1 c. julienned carrot
• 1 c. julienned cucumber
• 1/2 c. julienned unripe (green) mango
• 1/4-1/2 c. chopped fresh mint
• 1/2 c. chopped fresh cilantro

Assembly

• 2-3 Tbsp. unsalted roasted peanuts, chopped
• butter lettuce, separated into leaves

Directions

Crêpes

1. Beat egg with salt and water.
2. Gradually whisk in flour.
3. Mix in oil.
4. Heat pan over medium heat and brush lightly with oil.
5. Pour a very thin layer of batter into the pan, swriling the pan around to spread the batter.
6. Cook until lightly browned on one side, then flip and cook until other side begins to brown.
7. Repeat cooking process with remaining batter.

Dressing

1. Combine all dressing components and mix well.

Filling

1. Combine all filling components and toss to mix.

Assembly

1. Place a crêpe on a plate and top with a lettuce leaf.
2. Pile some of the veggie filling onto the lettuce.
3. Top with chopped peanuts and dressing.