Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.
quartered, 4 cups
salt and black pepper
scallions, spring or green onions
chopped, about 1 bunch
fresh, chopped, or dill
to taste, undefined
In a large skillet, sauté mushrooms quickly in balsamic vinegar or cooking sherry until browned.
Season to taste.
Remove mushrooms from skillet and set aside.
Wipe down skillet, sauté onion in vinegar or sherry, when translucent and tender, add spinach.
As spinach wilts, add scallions, parsley, basil or dill.
Continue to sauté until vegetables are tender and little liquid remains.
Add chopped tomatoes and sauté 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℉ (180℃).
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.