To make the crepes, mix together the batter the night before you want them. In the bowl of a stand mixer, combine the first three ingredients. Slowly add the coconut milk and melted coconut oil until combined.

Refrigerate the batter overnight.

In the morning, stir the batter and heat a bit of coconut oil in your crepe pan over medium-low heat. Pour enough batter into the pan to make a thin crepe, swirling the pan around to cover evenly. When the bottom is beginning to brown (after about 2 minutes), carefully flip the crepe and cook the other side for about 10 seconds. If it’s difficult to flip, you may need to cook it a little longer. Once both sides are lightly browned, carefully remove the crepe from the pan and continue with the rest of the batter.

To assemble, place several leaves of arugula down the middle of the open crepe. Top with avocado, radishes, scallions, and salsa. Distribute the filling evenly between the crepes, and then roll them up. Enjoy!