We veganized the rest of this recipe from Food & Wine, but we left the batter for the pancakes as is (1 3/4 cups rice flour mixed with 2 cups of water, 1/4 tsp. turmeric & 1 scallion, thinly sliced).
For the filling we used tea-smoked tofu, shallots, shiitake mushrooms and bean sprouts.
To cut down on the production time, we cranked all four of our stove burners and used four woks (we have seven total... we can stop collecting them at any time, honest). Then it's as simple as making a crepe -- spread out the cooked tofu, shallots & mushrooms on the bottom of the pan and pour the batter over the top. When it's almost cooked through drop the (salted) bean sprouts on top and gently fold the pancake over and then slide it out onto a waiting plate.
The dipping sauce was awesome and seasoned with molten lava (who does that?), we simply subbed tamari for the ubiquitous fish sauce.
These are definitely going into the rotation!