Spinach-mushroom crepes

Yield: 1 servings

Measure Ingredient
4 cups Quartered mushrooms
\N \N Salt/pepper to taste
1 large Onion, chopped
2 bunches Spinach, trimmed and
\N \N Chopped
1 bunch Scallions, chopped
8 \N Basic Crepes
3 tablespoons Rice
1 cup Rice milk
\N \N Seasonings to taste
½ cup Chopped fresh parsley
½ cup Chopped fresh basil or dill
\N \N Or 2tbsp. dried
2 larges Tomatoes, chopped (fresh
\N \N Only!)
¼ cup Onion, chopped or minced
\N \N Finely




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@...> 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@... using MMCONV.


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