|Coarsely chopped mushrooms||1 Pound, or sliced (5 Cups)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Vegetable oil||4 Tablespoon|
|Fresh herbs/Dried salad herbs||1 Pinch|
|White pepper||To Taste|
|Whole wheat flour/Unbleached white flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Teaspoon|
In a large skillet, saute mushrooms and onion in 1 tablespoon of the butter or vegetable oil for 5 to 10 minutes. Stir in herbs, salt, white pepper and paprika and saute briefly. Set aside.
In a 3-quart saucepan, heat the remaining 3 tablespoons butter or vegetable oil over low heat. Add flour and cook for 1 minute, stirring constantly. Remove from heat and gradually stir in milk, mixing until smooth. Return saucepan to stove and bring to a low boil over medium heat, stirring constantly, until sauce thickens.
Add sauteed vegetables and lemon juice to sauce.
Reserve 1/2 cup of mixture. Divide remainder between the crepes, placing a large spoonful along the center line of each crepe. Fold the two opposite sides towards the center and overlap. Place crepes seam-side down in a lightly greased baking pan or shallow casserole. Spoon reserved vegetable sauce over crepes.
Bake uncovered at 350° F. for 5 to 10 minutes until hot.