Recipe - Dinner Crepes With Mushroom And Walnut Fillin

THE SAUCE
1 tablespoon Vegetable oil, coldpressed
1 tablespoon Flour, pastry, whole wheat
1 cup Soymilk, mild; hot
1 One half cup Tomato Sauce (see recipe)

THE FILLING
2 teaspoon Vegetable oil, coldpressed
Three fourths pound Mushrooms; coarsely chopped
2 Garlic cloves; crushed
One fourth teaspoon Thyme
One fourth teaspoon Basil
One fourth teaspoon Salt
1/8 teaspoon Pepper
Three fourths cup Walnuts; chopped

THE CREPES
Three fourths cup Flour, pastry, whole wheat
One fourth teaspoon Salt
2 teaspoon Vegetable oil, cold pressed
1 One fourth cup 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 One fourth 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 8inch, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini