Vegan crepes stuffed with mushroom dip

Mushroom Dip with Mixed Relishes
Higher Calorie Density
Can be made ahead
serves 4
1 c. water
2 pkg. Savory Choice or 1 cube other low fat low sodium vegan bouillon
2 cloves garlic
2 c. mushrooms – any kind and combination
1 t dry or 1 T. fresh sage
1 t. dry or 1 T. fresh rosemary
1 t. dry or 1 T. fresh thyme
1 T. fresh parsley
1/4 t. black pepper
2 t. red wine vinegar
1 Rosemary Gluten Free roll or other gluten free bread, sliced and
toasted and crumbled (a food processor or blender is good for this)
1/4 c. ground walnuts (optional)
Wash and chop mushrooms and put in water with the bouillon, herbs, and black pepper. Bring to boil and then reduce heat and cook until the water is almost absorbed, stirring occasionally until the end when you should stir frequently. I set a timer to remember to stir it.
Refrigerate until 1 hour before serving, then bring to room temperature.

 Vegan "Crepes":

• 1/2 cup soy milk
• 1/2 cup water
• 1/4 cup melted soy margarine
• 1 tablespoon turbinado sugar
• 2 tablespoons maple syrup
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon salt

Directions

1. In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
2. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.