Whole Wheat Crepes with Mushrooms and Asparagus

Start by cooking down chopped mushrooms in a pan, add small amount of butter, garlic and white wine. Let cook slowly until tender.

To make the crepes blend together:

• 1 cup low-fat milk
• 3/4 cups whole wheat flour
• 1 large egg
• 1 additional egg white

Heat up a pan with small amount of olive oil and place one ladle of crepe batter in pan and spread around , cook through, set aside.

Bechamel Sauce:

• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

In pot stir melt butter, add flour, then milk, etc. Stiring until boil and let thicken, can add favorite cheese to give it a great consistency and flavor.

Place mushrooms in crepe and top with sauce, serve with grilled asparagus.