In large skillet, heat sesame oil and canola oil over medium-high heat; stir-fry green onions for 30 seconds. Remove from heat.
In bowl, mix together flour, eggs and beer; whisk in vinegar, soy sauce, garlic, hot red peppers and salt until fairly smooth. Add onions. Let stand in refrigerator for 15 minutes. (Batter should have consistency of thick cream; if too thick, add a little more beer.)
Heat lightly greased or nonstick 6-inch crêpe pan over medium-high heat. Using 1/4 cup batter per crêpe, pour into pan, swirling to coat evenly. Cook until edge begins to brown about 30 seconds; turn and cook for 30 seconds longer. Transfer crêpes to paper towel–lined baking sheet; keep warm.
To serve, fold crêpes into quarters; arrange on platter. Garnish with coriander and green onions.