1 1/2 c. milk
2 tbsp. vegetable oil
3 eggs
1 1/2 c. flour
1/8 tsp. salt

FILLING:

3 c. shredded vegetables
1 c. sliced mushrooms
1/2 c. chopped onion
Alfalfa sprouts

MORNAY SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. milk
Salt & pepper
1/2 c. grated Monterey Jack cheese

Blend all ingredients for crepe batter until smooth. Prepare crepes following manufacturer's instructions with a crepe iron.

Vegetable filling can be almost anything, but I usually include cabbage, carrots, red cabbage and whatever is in season. Saute vegetables in their own juice with mushrooms and onions until onions are cooked.

To prepare sauce, melt butter and add flour. Add milk slowly, while heating to produce a smooth sauce. Add cheese, stirring until cheese melts.

Fill crepes with sauteed vegetables, add fresh sprouts. Roll up and top with sauce. Two or three make a good meatless meal.