Chef Mei Ibach of Eight Cuisine & Wine in Sebastopol  has been making lots of these Vietnamese crepes in the new year for her family and friends. The crepe batter is made with rice flour and coconut milk,  so it is nice and light but filling enough for brunch or dinner.        Feel free to substitute  filling ingredients.  For a slightly heavier crepe, use a blend of sausages, mushrooms and crabmeat. For a lighter crepe, throw in some sliced, seasonal veggies like… Read More »