In a medium mixing bowl, add chickpea flour, almond milk, cinnamon, turmeric, nutritional yeast, sunflower seeds, 1/4 teaspoon of salt, and half of the apple cider vinegar (reserving 1 tablespoon for the dressing in step 4). Mix well with a whisk to remove all clumps. It should resemble a thin pancake batter.
Rinse, dry, and chop the sweet potato into 1/4-inch cubes. Put a medium skillet over medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the sweet potato and a pinch of salt and pepper. Cook, shaking the pan occasionally, until the sweet potato is browned in places and tender, about 10 to 15 minutes.
Put a large non-stick skillet over medium-high heat and add 1 tablespoon of oil. Pour half of the batter into the skillet and tilt to spread the batter. Cook for 2 to 3 minutes, or until the crepe turns a golden brown on the bottom, and flip carefully with a spatula. Continue cooking the other side for 2 to 3 minutes. Remove from pan and transfer to a plate. Repeat the process for the second crepe.
Rinse and dry the pear and spinach. Put the spinach into a medium bowl. Slice the pear thinly and add to the spinach. In a small bowl, whisk together the remaining tablespoon of apple cider vinegar, a pinch of salt and pepper, and 1 tablespoon oil. Dress the salad and toss.
Once the sweet potatoes are tender, add the peas to the skillet to warm and turn off the heat. Cut the avocado in half removing the pit, and chop the flesh. Lay each crepe out on a plate and divide the sweet potato mixture between them, filling the crepe on one side only. Top with avocado and fold the other side of the crepe over. Serve with the spinach pear salad on the side.