To prepare the sauce, heat 1 tb oil in a small saucepan, add the
flour and whisk while cooking for 1 minute. Remove from the heat
and pour in the hot soy milk all at once. Whisk briskly and return
to the heat. Bring to a boil, continuing to whisk, and cook for
2 minutes more or until the sauce has thickened. If lumps appear
during cooking, beat with an egg beater until smooth. Remove 1/4
cup of this white sauce and reserve for use in the filling. Combine
the rest of the white sauce with the Tomato Sauce and reheat just
before serving.
To prepare the filling, heat 2 tb of oil in a large skillet and add
the mushrooms, garlic, thyme, basil, salt, and pepper. Mix well,
cover and cook for 20 minutes. Remove the cover, add the walnuts,
and cook a few minutes more to absorb the extra liquid. Combine
with the reserved white sauce.
Prepare the crepes last. Sift together the flour and salt. Combine
2 tb of oil and soy milk and mix well. Pour the soy milk mixture
into the flour and mix well. If there are small lumps, beat with an
egg beater for 30 seconds, not more. Heat an 8", nonstick, coated
skillet, or coat an uncoated sillet with a thin film of lecithin.
When a drop of water sizzles on the skillet, the skillet is ready
to cook the crepes. Pour 2 tb of the batter into the skillet,
immediately tipping the skillet around in all directions to coat
the bottom completely. Cook for about 1 minute or until the crepe
is golden brown. Loosen the edges of the crepe from the skillet and
turn over with a spatula. Cook for another minute. Repeat until all
the batter is used up. Stack the crepes on a dish until ready to use.
Lay a row of filling down the center of each crepe and roll up.
Place them side by side in a serving dish, cover with warm sauce
and serve.
