Cut the mushrooms into thin slices. Put 2 tbsp of olive oil in a pan then add the mushrooms. Cook for 3 minutes then add the wine and let it evaporate on a high heat. Turn the heat down and add the vegetable stock. Cook for 15 minutes on a low heat.

Prepare the coconut sauce, adding boiling water to the coconut cream. Add the coconut cream to the mushrooms and cook until they are soft and ready.
 
Mix the flour, the oat bran and the water to obtain a liquid, but thick mixture. Let it rest for a while.

Oil a pan and heat it. Add 2 tbsp of mixture and spread it flat on the pan. Cook until the mixture does not stick to the pan anymore. Turn and cook the other side.

Fill the crepes with the mushrooms and fold them as you like. Put some more mushrooms on the top and the side of the crepe and serve. (They can also be prepared in advance and put in an oven dish. In this case you need to add more coconut sauce on the top of the crepes to avoid them drying.)