Mushroom Crepes with Vegetarian Sauce

Crepes:Whisk the eggs.Add the water and mix well (you can also use a hand-held mixer).Sprinkle the flour while continuously whisking/mixing until it has the right consistency.Heat some oil in a frying pan over medium-high heat.

Grease the whole surface of the pan and then pour the oil in a cup.

You’ll be reusing it.Pour the batter in the pan, using approximately ¼ cup for each crepe.

Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes until the bottom is light brown.

Loosen with a spatula, turn and cook on the other side.

Repeat the process until you use up all the batter.

Makes about 8 crepes.For the filling:Add the mushrooms and wine in your food processor.

Blend until you get a thick paste.Heat some 1 tbsp oil in a large saucepan.Add the chopped onion.

Sauté until golden, then add the mushroom paste and corn.Add spices.Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.Let it cool for at least 10 minutes before assembling the crepes.Fill the crepes using about 1 ½ tbsp of filling / crepe.Sauce:Mix last four ingredients and pour sauce over the vegetarian mushroom crepes.