Savory Stuffed Crepes

2 eggs (or egg replacer equivalents)
1 cup milk (or soy milk)
1 cup water
1 1 cup all purpose flour
1 tsp salt
oil for frying

Mix together wet ingredients then mix in flour and salt. Mix well with a wisk or mixer until there are no lumps. Let batter rest for 30 minutes then fry on a large skillet over medium high heat. Spread 1-1/3 cup batter on skillet at a time and cook for a few seconds on each side, until just barely beginning to brown. Fill the crepes with a few spoonfuls of filling and fold edges over and roll sealed like filling a burrito. Place a spoonful of oil into the skillet and arrange the crepes in the pan. Fry on both sides over medium high heat to brown on both sides.

Serve with sour cream or salad.

Filling:

10 oz fresh mushrooms, chopped
1 1 cups chopped white cabbage
1 cup sauerkraut (rinse with a little water then squeeze to get all liquid out)
salt and pepper to taste

In a large skillet, fry the cabbage and mushrooms over medium high heat in a little oil for 5 minutes. Add sauerkraut and salt and pepper and cook for a few more minutes. Remove from heat.