INGREDIENTS

INSTRUCTIONS

FILLING
CREPES
WHITE SAUCE
In a large skillet, saute mushrooms quickly  in balsamic vinegar or cooking
sherry until browned. Season to taste. Remove mushrooms from skillet and
set aside.  Wipe down skillet, saute onion in vinegar or sherry, when
translucent and tender, add spinach. As spinach wilts, add scallions,
parsley, basil or dill. Continue to saute until vegetables are tender and
little liguid remains.  Add chopped tomatoes and saute for a few minutes to
heat through.  Add reserved mushrooms. Taste and adjust seasonings.
For sauce, put into blender rice, rice milk seasonings, and onion. Process
until smooth. Transfer to a small saucepan and heat through. Preheat oven
to 350 F.  Roll up crepes with filling, place side by side on a baking
sheet.  Pour white sauce over crepes and heat for 10 to 15 min in oven.
Serve hot.
When I make the crepes, I always end up with 11 or 12, not 8. On Sunday, it
worked out perfectly, I had 12 crepes and all the filling used up. Credit
goes to JULAGAY (address name, there was no *regular* name) for the white
sauce. I found it in the archives and it worked great! However, I was
wondering, what are rice polishings? I just used cooked rice. Enjoy! In
case I don't post again, I wish everyone the best over the holidays and in
the new year!  May we all enjoy extremely good health in the coming year!
Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the
Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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