CREPES WITH WILD MUSHROOMS AND HERBS

1 1/4 cups all-purpose flour

1 1/2 cups 2% low-fat milk

1 tablespoon margarine; melted

1 large egg

cooking spray

1 jar Bechamel Sauce

2 teaspoons margarine

3 1/2 cups mushrooms; sliced

3 1/2 cups shiitake mushroom caps; sliced

1/2 cup shallots; minced

2 tablespoons dry sherry

3 cloves garlic; minced

1 tablespoon dried parsley flakes

3 tablespoons chives; minced

1. Place flour in a medium bowl. Combine milk, 1 tablespoon margarine and egg; add to flour, stirring with a whisk until almost smooth. Cover; chill 1 hour.

2. Coat an 8-inch crepe pan or non-stick skillet with cooking spray; place over medium-high heat until hot. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

3. Carefully life edge of crepe with a spatula to test for doneness (crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.) Turn crepe over; cook 30 seconds on other side.

4. Place crepe on a towel; allow to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

5. Preheat oven to 350 degrees. Prepare Bechamel Sauce; keep warm.

6. Melt 2 teaspoons margarine over medium-high heat in a large, non-stick skillet. Add mushrooms, shallots, sherry and garlic; saute 5 minutes.

7. Add parsley and chives to Bechamel Sauce; stir well. Add 1 cup Bechamel mixture to mushroom mixture; stir well.

8. Spoon 1/4 cup mushroom mixture onto center of each crepe. Bring 2 opposite sides to center; fold over filling. Beginning at 1 short side, roll up crepe tightly, jelly-roll fashion. Place stuffed crepes, seam sides down, in a 13" X 9" baking dish coated with cooking spray. Pour remaining Bechamel mixture over crepes. Bake for 20 minutes.

* NOTE: Cook the crepes before making the Bechamel Sauce.

Yields 6 servings (Serving size = 2 crepes)

CALORIES: 289; PROTEIN: 12g; FAT: 10g; CARBS: 39g; FIBER: 2g; IRON: 0mg; SODIUM: 280mg; CHOL: 42mg; CALC: 229mg.

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