Description Edit

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.

Ingredients Edit

Filling Edit

Crêpes Edit

Directions Edit

  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.
Community content is available under CC-BY-SA unless otherwise noted.