Mushroom Crepe Filling Recipe
at least 6 green onions, with green tops cut off and reserved and white part chopped
1 1/2 tsp butter or margarine
2-3 diced fresh garlic cloves
1 portobello mushroom, diced
2-3 cups crimini mushrooms (or various types of mushrooms)
1/3 cup white wine
1 tbsp. lowfat cream cheese
1 tbsp chopped parsley
1 tbsp. assorted fresh herbs
1/2 tsp salt
freshly ground black pepper, to taste
generous dash of freshly ground black pepper

8 GF buckwheat crepes

For crepe purses, cut the green tops off your green onions and cut them down the middle to create two long green onion ties. Boil them for about 10 seconds and then remove them to drain. Spin in a salad spinner if you have some to remove any last bits of water.

Heat your butter, margarine, or olive oil on medium and when hot, throw in your garlic cloves and the white part of your green onions. When it has heated through, add your mushrooms and sautee until they are soft and have released some of their juices. Add the white wine and simmer until the liquid has evaporated and your mushrooms are thoroughly cooked. Remove from heat and add your tablespoon of lowfat cream cheese (or toffuti Cream Cheese) and mix until the cream cheese has dissolved into the mushrooms. Sprinkle your fresh herbs, salt and pepper and mix through the entire mix.

Reserve and use as filling for your savory crepes. (this is enough for 8-10 crepes, double recipe if desired)