Dinner Crepes With Mushroom And Walnut Fillin

* Exported from MasterCook *

DINNER CREPES WITH MUSHROOM AND WALNUT FILLIN

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----THE SAUCE-----
1 tb Vegetable oil, cold-pressed
1 tb Flour, pastry, whole wheat
1 c Soymilk, mild -- hot
1 1/2 c Tomato Sauce (see recipe)
-----THE FILLING-----
2 ts Vegetable oil, cold-pressed
3/4 lb Mushrooms -- coarsely chopped
2 Garlic cloves -- crushed
1/4 ts Thyme
1/4 ts Basil
1/4 ts Salt
1/8 ts Pepper
3/4 c Walnuts -- chopped
-----THE CREPES-----
3/4 c Flour, pastry, whole wheat
1/4 ts Salt
2 ts Vegetable oil, cold pressed
1 1/4 c Soymilk, mild

1. To prepare the sauce, heat 1 tablespoon oil in a
small saucepan, add the flour and whisk while cooking
for 1 minute. Remove from the heat and pour in the hot
soymilk all at once. Whisk briskly and return to the
heat. Bring to a boil,continuing to whisk, and cook
for 2 minutes mor or until the sauce has thickened. If
lumps appear during cooking, beat with an eggbeater
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.

2. To prepare the filling, heat 2 tablespoons 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.

3. Prepare the crepes last. Sift together the flour
and salt. Combine 2 tablespoons of oil and soymilk and
mix well. Pour the soymilk 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-inch,
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 a couple of tablespoons 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.

4. 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.

The High Road to Health by Lindsay Wagner and Ariane
Spade/MM by DEEANNE



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