*  Exported from  MasterCook  *

             Dinner Crepes With Mushroom And Walnut Filling

Recipe By     : The High Road to Health by Lindsay Wagner and Ariane Spade
Serving Size  : 9    Preparation Time :0:00
Categories    : Vegetarian                       Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
   1       tb           Vegetable oil -- cold-pressed
   1       tb           Whole wheat pastry flour
   1       c            Mild soy milk -- hot
   1 1/2   c            Tomato sauce (see recipe)
                        Filling:
   2       ts           Vegetable oil -- cold-pressed
     3/4   lb           Mushrooms -- coarsely chopped
   2       cl           Garlic -- crushed
     1/4   ts           Thyme
     1/4   ts           Basil
     1/4   ts           Salt
     1/8   ts           Pepper
     3/4   c            Walnuts -- chopped
                        Crepes:
     3/4   c            Whole wheat pastry flour
     1/4   ts           Salt
   2       ts           Vegetable oil -- cold pressed
   1 1/4   c            Mild soy milk

  To prepare the sauce, heat 1 tb oil in a small saucepan, add the
  flour and whisk while cooking for 1 minute. Remove from the heat
  and pour in the hot soy milk all at once. Whisk briskly and return
  to the heat. Bring to a boil, continuing to whisk, and cook for
  2 minutes more or until the sauce has thickened. If lumps appear
  during cooking, beat with an egg beater until smooth. Remove 1/4
  cup of this white sauce and reserve for use in the filling. Combine
  the rest of the white sauce with the Tomato Sauce and reheat just
  before serving.
  
  To prepare the filling, heat 2 tb of oil in a large skillet and add
  the mushrooms, garlic, thyme, basil, salt, and pepper. Mix well,
  cover and cook for 20 minutes. Remove the cover, add the walnuts,
  and cook a few minutes more to absorb the extra liquid. Combine
  with the reserved white sauce.
  
  Prepare the crepes last. Sift together the flour and salt. Combine
  2 tb of oil and soy milk and mix well. Pour the soy milk mixture
  into the flour and mix well. If there are small lumps, beat with an
  egg beater for 30 seconds, not more. Heat an 8", nonstick, coated
  skillet, or coat an uncoated sillet with a thin film of lecithin.
  When a drop of water sizzles on the skillet, the skillet is ready
  to cook the crepes. Pour 2 tb of the batter into the skillet,
  immediately tipping the skillet around in all directions to coat
  the bottom completely. Cook for about 1 minute or until the crepe
  is golden brown. Loosen the edges of the crepe from the skillet and
  turn over with a spatula. Cook for another minute. Repeat until all
  the batter is used up. Stack the crepes on a dish until ready to use.
  
  Lay a row of filling down the center of each crepe and roll up.
  Place them side by side in a serving dish, cover with warm sauce
  and serve.
  
  MM by DEEANNE
 

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