Title: Crepes with Cottage Cheese
Categories: Vegetable
Yield: 5 Servings
| 1 | lb | Sliced Button Mushrooms |
| 1 | lb | Cottage Cheese |
| | | Black Pepper |
| BATTER |
| 1 | c | White Flour |
| 2 | | Eggs |
| 1 | tb | Olive Oil or Melted Oleo |
| 1/2 | c | (Generous) Milk |
| 1/2 | | C (Generous) Water |
1. Saute Mushrooms in 2 T. Oleo for 2-3 Min. Just until Tender. Mix With
the Cottage Cheese and Season To Taste.
2. Put All Batter Ingredients in a Food Processor and Whizz until
Smooth.
3. Preheat the oven To 350.
4. Use the Crepe Batter To Make About 12 Thin Crepes.
5. Put a Little Of the Mushrooms Mixture in the Middle Of Each Crepe,
Dividing It Evenly Among Them. Roll the Crepes Up and Place Them Side By
Side in a Shallow Casserole. Pour Some Yogurt That'Sbeen Whipped Over Them.
Cover Tightly With Foil and bake for 20-30 Min. until Heated Through.