Vegetable Crepes

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vegetables-crepes

Crepes
4 eggs
1 cup flour
1 cup water
½ teaspoon salt
½ teaspoon sugar

Mix eggs and flour well. Stir in all the other ingredients. Spray a pan (preferably non-stick) with Pam (or other cooking spray) and place over medium-high heat. Cover bottom of pan with 1/8th to ¼ cup batter. Flip when bubbles form on surface. Cook until golden, a few minutes per side. Fill with vegetables and cover with mushroom sauce.

Filling
8 ounces sliced mushrooms
2 medium zucchini, diced and sliced
1 red pepper, sliced,
1 onion, halved and sliced

Mushroom Sauce
4 tablespoons margarine
¼ onion, chopped fine
8 ounces sliced mushrooms
4 tablespoons flour
2 cups chicken stock or Imagine chicken broth (pareve or fleischig)
Dash pepper

Sauté onion and mushrooms in margarine over medium to low heat. Whisk in flour until smooth. Slowly whisk in chicken stock, stirring continuously until sauce thickens.

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