Preheat oven to 400°F (200°C). Arrange wonton wrappers on parchment-lined baking sheet. Coat with non-stick cooking spray. Bake until golden, about 7 minutes.
Whisk milk with flour and oil until smooth. Place black bean sauce and Chinese hot sauce in two bowls; add 2 tsp (10 mL) water to each bowl; set aside.
Set medium non-stick pan over high heat; coat well with cooking spray. Pour a quarter of flour mixture into pan and spread into thin, even layer. Beat 1 egg in small bowl and pour over crêpe; spread into thin layer.
Cook for 1 minute or until almost completely set. Carefully flip crêpe and brush with some black bean sauce and hot sauce. Scatter some cilantro and green onion over crêpe.
Slide crêpe onto flat surface and place 2 crisp wonton wrappers down the centre. Fold crepe over wonton wrappers to enclose and cut in half. Repeat with remaining ingredients.