1. To make the Chickpea Crepes batter, mix all the dry ingredients together in a big bowl. Then start adding the water about 1/2 cup at a time to avoid clumps. Whisk until smooth. Set aside.
2. Preheat your oven to 200°C (400°C). Cut up all your vegetables. Spread them on a baking sheet, drizzle with a little bit of olive or coconut oil. Season with sea salt and pepper, toss, and roast for 20-30 minutes (or less or more depending on how soft or crunchy you want the vegetables) tossing once or twice.
3. To make the tzatziki, simply mix all the ingredients together in a small bowl and set aside.

Crepes:

1. Heat about 1/2 tsp of coconut oil on a big low edge pan over medium high heat. When hot enough, lower the heat. Add about 1/4 cup of the batter at a time and shake/move/tilt the pan to cover the whole pan and make a round. (This takes practice so don't worry if your crepes aren't perfect)
2. Cook for 2-3 minutes until the edges start to peel off and the crepes are easy to flip. Cook for 2-3 more mins on the other side until slightly golden.
3. Continue with the rest of the batter adding coconut oil if needed.
4. Keep them warm in a preheated oven on a plate covered with another one (70°C or 158°F).
5. To plate them, top one with some lettuce, the roasted veggies, tzatziki, and fresh tomatoes. You can either eat them like tortillas or put all the toppings on one side and then flip the other side of the crepe over and eat them with a fork and knife (the easier option as they might tear).