Sift flour into bowl, make well in centre; gradually stir in combined remaining ingredients; beat until smooth. OR place all ingredients in the blender.

Pour 2 to 3 tablespoons batter evenly into heated greased pan; cook until golden brown. Turn crepe, cook other side. Repeat with remaining batter.

Divide filling between crepes, roll up. Place crepes seam-side down in baking dish in single layer, cover, bake in moderate oven 20 mins, or until heated through.

Reheat remaining coconut mixture, add cream, pour over crepes before serving.

NOTE: Taste test along the way and add whatever you think you need to create the full flavour you are looking for. I love to add a little Mango Chutney to the sauce

Cut fish into chunks, place in pan with wine, bring to the boil, reduce heat, simmer few minutes, uncovered, until just tender; drain, reserve liquid. Add enough coconut cream to reserved cooking liquid to make up to 2 cups liquid.

Melt butter in pan, add onions, cook, stirring, few mins until soft and lightly browned. Stir in flour and curry powder, cook 1 min. Stir in coconut cream mixture, stir constantly over heat until mixture boils and thickens.

Combine 1 cup of the coconut cream mixture with fish and the halved oysters or hot smoked salmon and prawns.

NOTE: Taste test along the way for enhanced flavour