*  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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