In a medium bowl, combine flour, water, and spices. Mix well with a fork to ensure all lumps are broken up. Let sit at room temperature for 30 minutes.
Heat oil in a large (10-inch diameter) sauté pan on medium-low heat. Gently pour the batter into the pan and distribute evenly, making a large flat circle (it may not fill the whole pan). Cook for 3-4 minutes, or until the top bubbles and starts to brown slightly.
Flip crepe gently and cook for another 2-3 minutes until both sides are evenly brown. Slide crepe onto a dish or wide flat bowl.
Heat the veggies in the same pan until warm.
Meanwhile, spread a thin layer of hummus on the crepe and sprinkle with nutritional yeast.
Add veggies to 1/2 of the circle (making a half-moon shape), just enough so you can still fold the crepe in half. Be mindful not to include excess liquid from reheating, as it will make the crepe soggy.
Fold crepe in half to form a half-moon shape. Enjoy!
