BATTER 1 1/2 cups canned coconut milk 1 cup rice flour 1/2 tsp. sugar 1/2 tsp. salt 1 tsp. ground tumeric FILLING 4 TBS. canola oil 2 cups shallots, thinly sliced 2 TBS. garlic, minced 4 cups combo of portobello, shiitake, and button mushrooms, sliced 3 cups napa cabbage, shredded 1/2 cup grated coconut 1 cup cilantro 2 TBS fish sauce 4 cups mung bean sprouts Pepper to taste * In a blender combine all the batter ingredients and blend until smooth. Refrigerate until cooking time. Blend quickly just before using. * Coat a I large wok or saute pan with 2 tablespoons of oil. When oil is hot, add shallots and garlic, cooking for about 1 minute. Add mushrooms, cook until tender. Transfer to a bowl and set-aside. Return pan to heat and add another 2 tablespoons of oil. Cook cabbage and coconut for 3 minutes, or until cabbage wilts. Put the mushroom mix back in the pan. Add fish sauce, cilantro and pepper, cooking until heated. Remove from heat and add mung bean sprouts. * To cook crepes, get a 8-inch nonstick pan. Lightly rub with oil and heat to high. Pour enough batter to thinly coat the pan, rotating it so that you get an even coat of batter. Cook on one side until golden brown and crunchy, about 5 minutes, then flip to other side and cook for 30 seconds. Flop crepe on a plate and stuff with tasty mushroom cabbage mix. Fold crepe in half and enjoy.