Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce

Whisk together unbleached all-purpose flour, whole-wheat pastry flour, wasabi powder, dried mustard, salt, and cayenne in a large bowl.

Mince the 6-inch piece of fresh ginger finely and add to the dry ingredients, stirring to distribute evenly.

Create a well in the center of the flour mixture and pour in 1 1/2 tablespoons vegetable oil and 1 1/2 tablespoons toasted sesame oil.

Gradually whisk the wet ingredients into the dry, adding water slowly until a thin batter forms (consistency similar to heavy cream).

Heat a non-stick crêpe pan or 8-inch skillet over medium-high heat and lightly brush with vegetable oil.

Pour about 1/4 cup batter into the center of the hot pan and immediately tilt the pan in a circular motion to spread the batter thin and evenly.

Cook until the bottom is light golden (about 1-2 minutes), then flip and cook the other side for 30 seconds to 1 minute until set.

Transfer the cooked crêpe to a warm plate and repeat with remaining batter, brushing the pan with oil between crêpes and sesame oil as desired.

Warm the roasted vegetables in a skillet over medium heat or in a low oven (300°F) to ensure they are heated through.

Fill each crêpe with a portion of the warm roasted vegetables, folding or rolling to desired shape.

Drizzle the piquant orange sauce over or around the filled crêpes and serve immediately.