Wash and peel the carrots and daikon radish, then shred them into thin strips.

Mix half the package of flour with 2 1/2 cups liquid (about 600 ml), including 1 can of beer, coconut milk, and enough water to reach 2 1/2 cups (600 ml) total. If you prefer thinner crepes, use more liquid; for thicker crepes, use less (about 1 3/4 to 2 1/2 cups, or 450-600 ml). Add chopped green onions and a bit of shredded carrot. Season the batter with a little salt and vegetarian bouillon powder. Let the batter rest before cooking.

Pick and wash the fresh herbs and lettuce, then drain well. Rinse the bean sprouts and drain.

Clean the mushrooms, then sauté them with seasonings to taste. Mushrooms release a lot of liquid when cooked—save this mushroom liquid to use as a flavorful dipping sauce. Adjust the mushroom liquid with a little water, sugar, and lime juice, then add some shredded carrot and daikon radish.

Heat a nonstick skillet over medium heat and add a little cooking oil. Use the remaining shredded carrot for the crepes. Pour a ladleful of batter into the skillet and swirl to coat the bottom evenly. Add bean sprouts, carrot, and mushrooms. Lower the heat, cover, and cook until the crepe is crispy.