2 c. shredded cabbage
1 c. thinly sliced celery
1/2 green pepper, thinly sliced
1/4 c. chopped onion
1/4 c. sliced mushrooms
1 tbsp. sugar
1/4 c. butter
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
8 hot crepes

1. Cook cabbage, celery, green pepper, onion, mushrooms and sugar in butter in covered skillet over low heat until vegetables are crisp-tender, about 5 minutes. Stir in lemon juice, salt and pepper.

2. Spoon vegetable mixture onto center of crepes; roll. Nice served with Hollandaise sauce. Garnish with spiced peach if desired. Makes 4 vegetable servings (2 crepes each).