Contributed by (Adapted from http://valleyvegetarian.blogspot.com)

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Ingredients

1 1/2 lbs fresh Mushrooms (cleaned and sliced)
1/2 C Green onions (chopped)
1/2 C Butter
1 1/4 Tbs fresh Basil (chopped fine)
1 1/2 tsp Vegetable Bullion
1 1/2 C Water
1/4 C Flour
1/2 C dry White wine
1 C heavy Cream
Salt and pepper to taste
1 1/2 C Swiss cheese (grated)

Instructions

Preheat oven to 375°F. Sauté mushrooms and green onions in 1/4 cup of the butter. Add basil and cook until mushrooms are limp. Set aside.
Mix bullion in the water. Melt the remaining 1/4 cup butter in saucepan. Add flour and cook approximately 2 minutes. Slowly add bullion mixture, wine and cream. Salt and pepper to taste. Cook over medium heat, stirring constantly, until the sauce thickens. Do not allow to boil. When the sauce is ready, pour 1/3 over the mushroom mixture and allow to cool slightly. Reserve remaining sauce.
Fill crepes with mushroom mixture and fold, seam down, in a greased, oven-proof serving dish. Pour remaining sauce over the completed crepes and top with Swiss cheese. Bake for approximately 20 minutes or until cheese is bubbly. Serve with croissants and a fresh garden salad with vinaigrette dressing.

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