In a large bowl, combine the rice flour, turmeric, salt and sugar and whisk to combine. Add the coconut milk and 400ml (about 1 3/4 cups) water - simply fill the coconut can with water for the correct amount - and whisk until completely smooth and lump free.

Each pancake is cooked individually so bear this in mind when you are making each pancake. It doesn’t really matter how much filling you add to each - you can have more or less, according to your preference which is why the amount for each pancake is not too prescriptive.

Heat a 25cm / 10-inch frying pan (skillet) on medium high heat - a hot pan is essential for a crispy pancake; if you are using a non-stick frying pan, heat for 1 minute; I use a cast iron skillet and I heat it for 3-4 minutes, until it’s very hot and. Into the hot pan, drizzle a little olive oil and then add a handful of mushrooms and a handful of tofu. Season with salt and pepper and toss for 2 minutes, until the mushrooms have softened. Now add 1/3 cup of the batter into the pan, immediately swirling it so that it coats the entire base. Add a small handful of beansprouts and scallions, and then cover and cook for 2 minutes. Remove the lid and cook for another 1 to 2 minutes, until the bottom is crispy. Using a wide spatula (I use a fish spatula), confidently fold the crepe in half. Set aside.

Continue cooking the remaining crepes. I usually line the crepes on a sheet pan and when they are all ready, pop them into a hot oven preheated to 220”C / 450˚F and warm for 5 minutes.

To eat, break a piece of crêpe onto a lettuce leaf, add the herbs and other optional greenery, roll it all up and dip it in the dipping sauce.