To make the batter, sift together the rice flour, tapioca flour, turmeric, salt, and pepper in a large mixing bowl. Add the coconut milk and water and stir until smooth and any lumps are gone.

Mix in the chopped green onion.

Set batter aside. It can even be made the night before and refrigerated over night.

Over medium heat, with a little olive oil, saute the broccoli and mushrooms until slightly browned and tender, then remove from pan and set aside.

Place about 1/4 cup of the broccoli and mushrooms back in the pan with a teaspoon of olive oil.

Then pour on 1/2 cup of the batter, swirling the pan slightly so it spreads evenly around the vegetables and the pan.

Cover with a lid and let cook for 5 to 6 minutes. No looking. Don't disturb!

Uncover, sprinkle on some mung bean sprouts, and cover and let cook for a minute more.

The crepe should be crisp on the pan side and fully cooked on side facing up. Fold and slide out onto the plate.

Serve with greens and any sweet vinaigrette. I used a mix of equal parts pineapple juice, soy sauce, and balsamic vinegar with some salt, pepper, and red pepper flakes added.

A delicious way to eat these is to cut pieces of the crepe, wrap them in the greens, and dip in the vinaigrette.