By GOURMETKOSHERCOOKING.COMCheese Crepes(photo credit: gourmetkoshercooking.com)VEGETABLE CREPESCrepes4 eggs1 cup flour1 cup water½ teaspoon salt½ teaspoon sugar1. Mix eggs and flour well. Stir in all the other ingredients.2. Spray a pan (preferably non-stick) with Pam (or other cooking spray) and place over medium-high heat.3. 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.Filling8 ounces sliced mushrooms2 medium zucchini, diced and sliced1 red pepper, sliced,1 onion, halved and slicedMushroom Sauce4 tablespoons margarine¼ onion, chopped fine8 ounces sliced mushrooms4 tablespoons flour2 cups chicken stock or Imagine chicken broth (pareve or fleischig)Dash pepperSauté 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.
if(catID != 151){
var cont = `Take Israel home with the new Jerusalem Post Store
