Ingredients:

* BLINTZ
* 1 cup flour
* a pinch of salt
* 3 eggs
* 1+ cup of water
* FILLING
* 1 cup diced onions
* 3 tablespoons margarine (pareve)
* 2 cups canned mushrooms, drained
* 1 cup liquid from the mushrooms or water
* 3 tablespoons flour
* salt and pepper to taste
* SAUCE
* 3 tablespoons margarine (pareve)
* 1/2 cup canned mushrooms, drained
* 3 tablespoons flour
* onion salt, salt and pepper to taste
* 1 1/2 cups water
* 1 teaspoon soy sauce

Preparation:
Blintz

1. Mix eggs and water. Mix flour and salt in a separate bowl.
2. Whisk flour mixture into egg and water mixture until smooth. The batter should be thin. If it is too thick, add some more water.
3. Pour oil into a frying pan, and heat until the oil is very hot.
4. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan so the batter covers the whole bottom.
5. Cook blintz until the center bubbles and the blintz slides in the pan.
6. Turn out blintz from pan onto a plate to cool.
7. Continue steps 1-6 above until all the batter has been used.

Filling

1. Saute onion in margarine until transparent.
2. Drain mushrooms, reserving liquid in a separate bowl.
3. Add mushrooms to the onions, and saute.
4. Stir in flour until smooth.
5. Gradually add liquid adn cook until thickened.
6. Add salt and pepper to taste.
7. Put 1 tablespoon of filling in each blintz. Fold one side over, the bottom up and the top down, and then the second side over to form a neat square.

Sauce

1. Melt margarine in saucepan, and briefly saute mushrooms.
2. Stir in flour and seasonings. Add water and soy sauce.
3. Stir and cook until the sauce has thickened.

TIPS:

Once the crepes are filled, they can be stored in an airtight container or bag and frozen.

SERVING SUGGESTIONS:

Serve the mushroom crepe warmed, and top with a tablespoon of hot mushroom sauce.

By Giora Shimoni, via About.com