Whisk together all crepe ingredients. A blender works even better to ensure less clumping.

Heat a bit of oil in a nonstick skillet over medium heat. Spread around to coat. Pour off excess oil—too much will spoil the crepe.

Pour a quarter cup of crepe batter into the frying pan, tilting the frying pan to ensure that the entire bottom is covered by batter. If there isn’t enough batter, add a drop more until it is completely covered.

Cook the crepe until it begins to solidify throughout. Slide a spatula under the crepe, flip it over, and cook for another 20 seconds.

Slide the crepe onto a plate and repeat with the next crepe. Often, the first crepe will flop, even for experienced crepe makers. If this happens, just eat the flop and try again.

If using filleted fish instead of canned fish, poach fish in water in a shallow skillet. To poach, place the fish in a skillet with just enough water to cover the bottom.

Cook fish over medium heat. When bottom half is cooked, flip and cook on the other side. When fish is fully cooked and flaky, remove from pan. If necessary, remove the skin, and flake the fish into small pieces. Set aside.

Combine the sauce ingredients in a large container. Mix well and set aside.

Heat a large and deep frying pan, pot, or wok over high heat. Add oil. Add onion and sauté until mostly soft. Add whatever other vegetables you desire, in the order listed above.

When all vegetables are cooked, add the fish and sauce, and cook until thickened.

Using a slotted spoon or colander, strain the sauce out of the stir fry. It should not be drippy.

Lay a crepe on a plate. Put a small spoonful of stir-fry into the middle of the crepe. Gather up the sides and tie together with a scallion to look like a pouch. Be careful; scallions rip easily.

Alternatively, if fanciness is less of an issue, spoon the stir-fry onto one side of the crepe and roll up, egg roll style. Decorate by drizzling with additional stir-fry sauce.