Start with making crepe batter. In a medium bowl, combine flour, baking soda, salt, oat milk, and 2 tbsp sunflower oil. Whisk until no lumps remain.
Cover the batter and set aside, at room temperature.
To make cashew cream, place soaked cashews, water, a clove of garlic, and salt to taste in a food processor or a high-speed blender and blend until smooth.
Saute sliced mushrooms in a pan with oil and salt. Saute until they soften and give off their liquid.
Add cashew cream to the pan, finely chopped parsley, and stir to combine.
Cook for a few minutes. Set aside.
Preheat a frying pan or a crepe pan, add a little oil, so it doesn't stick.
Pour ⅛th of batter into the pan. Distribute it quickly across the surface.
Cook the first side until the surface of the crepe is golden and dry underneath. Gently flip it with a spatula.
Cook the other side for about a minute.
Repeat until all the batter is finished.
Place 2 tbsp of mushroom-cashew filling into the center of each crepe, wrap and top with pine nuts.
Serve and enjoy.