3 1/2 c sliced shiitake mushroom caps (about 8 oz)
Cooking spray
1 tbsp margarine, melted
3 1/2 c sliced mushrooms
3 garlic cloves, minced
1 1/4 c all-purpose flour
Directions
Step #1 Place flour in a medium bowl.
Step #2 Combine milk, & egg; add to flour, 1 tbsp margarine, stirring with a whisk until almost smooth.
Step #3 Cover up; chill 1 hr.
Step #4 Coat an 8-inch crepe pan or nonstick skillet with cooking spray; place over medium-high heat until hot.
Step #5 Remove pan from heat.
Step #6 Pour a scant 1/4 c batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
Step #7 Cook about 1 min.
Step #8 Carefully lift edge of crepe with a spatula to test for doneness (crepe is ready to turn when it can be shaken loose from the pan & the underside is lightly browned).
Step #9 Turn crepe over; cook 30 seconds on other side.
Step #10 Place crepe on a towel; allow this to cool.
Step #11 Repeat procedure until all of the batter is used.
Step #12 Stack crepes between single layers of wax paper or paper towels to prevent sticking.
Step #13 Preheat the oven to 350°.
Step #14 Prepare Bechamel Sauce; keep warm.
Step #15 Melt 2 tsps margarine over medium-high heat In a large-ish nonstick skillet.