Spinach-Mushroom Crêpes

Description
When I make the crêpes, I always end up with 11 or 12, but not on Sunday, it worked out perfectly, I had 12 crêpes and all the filling used up. Credit goes to Julagay (address name, there was no *regular* name) for the white sauce.

Filling

 * 4 cups quartered mushrooms
 * salt and pepper to taste
 * 1 large onion, chopped
 * 2 bunch spinach, trimmed and chopped
 * 1 bunch scallions, chopped
 * ½ cup chopped fresh parsley
 * ½ cup chopped fresh basil or dill or 2 tbsp dried
 * 2 large tomatoes, chopped (fresh only!)

Crêpes

 * 8 basic crêpes
 * white sauce
 * 3 tbsp rice
 * 1 cup rice milk
 * seasonings to taste
 * ¼ cup onion, chopped or minced finely

Directions

 * 1) In a large skillet, saute mushrooms quickly in balsamic vinegar or cooking sherry until browned.
 * 2) Season to taste.
 * 3) Remove mushrooms from skillet and set aside.
 * 4) Wipe down skillet, saute onion in vinegar or sherry, when translucent and tender, add spinach.
 * 5) As spinach wilts, add scallions, parsley, basil or dill.
 * 6) Continue to saute until vegetables are tender and little liguid remains.
 * 7) Add chopped tomatoes and saute for a few minutes to heat through.
 * 8) Add reserved mushrooms.
 * 9) Taste and adjust seasonings.
 * 10) For sauce, put into blender rice, rice milk seasonings, and onion.
 * 11) Process until smooth.
 * 12) Transfer to a small saucepan and heat through.
 * 13) Preheat oven to 350°F.
 * 14) Roll up crepes with filling, place side by side on a baking sheet.
 * 15) Pour white sauce over crepes and heat for 10 to 15 minutes in oven.
 * 16) Serve hot.