In a large mixing bowl, whisk together rice flour, lentil flour and 2 ½ cups water.

Cover and let rest for at least 8 hours.

Before using, stir in the salt.

Heat a nonstick crepe pan over medium to medium-high heat.

In a circular motion, pour just less than ½ cup of the batter onto the crepe pan. Immediately use the back of a ladle to gently spread the batter. If the batter does not spread easily, you may need to add additional water to the batter. If not using a nonstick pan, first brush canola oil on the pan or coat it with cooking spray (repeat for each crepe).

Cook until the edges are set and the crepe is turning golden brown on the bottom, about 2 minutes.

Using a spatula, carefully flip the crepe. Cook for 1 minute. Transfer the crepe to a plate.

Repeat with the remaining batter, separating the finished crepes with wax paper or parchment paper.

Heat the oil in a large saucepan set over medium-high heat.

Add the onions and ginger, and cook until the onion is tender, about 4 minutes.

Add the garlic and curry paste. Cook, stirring, for 30 seconds.

Stir in the diced tomatoes, cauliflower and vegetable broth. Bring to a boil, then cover partially, reduce heat slightly and simmer until the cauliflower for 20 minutes.

Stir in the coconut milk. Simmer until the cauliflower is tender, about 10 to 15 minutes. Remove from the heat and stir in parsley.

Scoop about ⅓ cup curry into the center of each crepe and roll to enclose. Serve with chutney and yogurt, if desired.