Crêpe batter:

• 1 bag of crêpe mix (Vietnamese Golden Bells)
• 3 cups cold water
• 1 can unsweetened coconut milk (Chaokoh)
• 5 scallions, thinly sliced on bias

Crêpe filling:

• 4 tbsp olive oil
• 4 shallots, thinly sliced
• 12 shrimps, peeled & halved lengthwise
• 4 oz Vietnamese lean pork sausage, julienned
• 6 buttons mushrooms, sliced
• fine sea salt and freshly cracked black pepper to taste

Dressing:

• 1 cup water
• 4 tbsp sugar
• 2 Persian lime, juiced
• 4 big garlic cloves, finely chopped
• 4 bird’s eye chili peppers, finely chopped
• 4 tbsp Vietnamese fish sauce

Salad:

• 1 head romaine lettuce, shredded
• 1 small European seedless cucumber, julienned
• handful of mint
• handful of cilantro
• handful of shallot crisps