• Make the veggie filling first by heating the oil in a skillet. Add the garlic and when it starts to turn lightly golden, add the veggies. Cook, stirring frequently, for 5-10 minutes or until the veggies reach the level of doneness you want. Add salt and pepper, stir in the lemon zest, and remove to a bowl.
• In the same skillet, heat the oil for the mushroom sauce. Add the garlic and, when it starts to turn golden, add the mushrooms and the vinegar. Season with salt and pepper and cook, scraping up any bits of veggies that are stuck to the bottom. 
• Add the flour and cook, stirring, until most of the flour has mixed into the veggies.
• Stir in the herbs and the soy sauce and the mushroom stock plus 1 cup water or vegetable stock. If you don't have any mushroom stock, use 2 cups of vegetable stock instead.
• Blend the cashews with ¼ cup of water into a smooth paste. Stir it into the mushoom sauce. Check for seasoning and add more salt and pepper if needed. 

Make the crepes:

• Blend all the ingredients for the crepes in a blender, until you have a very smooth, runny batter. Use a spatula to scrape down the sides of the blender if the flour sticks to the sides.
• Heat a nonstick skillet or crepe pan with cooking spray. I use my well-seasoned 10-inch cast iron skillet. Spray lightly with cooking spray, then add about ⅓ cup of batter to the center. Carefully lift by the handle and swirl the pan around so the batter spreads evenly into a thin layer and covers the bottom of the skillet.
• When the underside turns golden, flip the crepe over with a spatula and cook the other side for a minute. Remove to a plate.
• To assemble the crepes, spoon in some vegetable filling into each crepe. Fold each side of the crepe over the top, spoon some of the mushroom sauce over the crepes, and serve immediately.