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1
Place flour in a medium bowl. Combine milk, 1 tablespoon margarine, and egg; add to flour, stirring with a whisk until almost smooth. Cover; chill 1 hour.
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2
Coat an 8-inch crepe pan or nonstick skillet with cooking spray; place over medium-high heat until hot. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
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3
Carefully lift edge of crepe with a spatula to test for doneness (crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned). Turn crepe over; cook 30 seconds on other side.
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4
Place crepe on a towel; allow to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
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5
Preheat the oven to 350u00b0. Prepare Bechamel Sauce; keep warm.
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6
Melt 2 teaspoons margarine over medium-high heat in a large nonstick skillet. Add mushrooms, shallots, sherry, and garlic; saute 5 minutes.
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7
Add parsley and chives to Bechamel Sauce; stir well. Add 1 cup bechamel mixture to mushroom mixture; stir well.
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8
Spoon 1/4 cup mushroom mixture onto center of each crepe. Bring 2 opposite sides to center; fold over filling. Beginning at 1 short side, roll up crepe tightly, jelly-roll fashion. Place stuffedcrepes, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining bechamel mixture over crepes. Bake at 350u00b0 for 20 minutes.
