Reply #6: This sounds elaborate, but it really isn't.

[Warpy]

First, do a whole bunch of crepes tomorrow and hold them in the fridge overnight. Every cookbook has a recipe for them. You don't need a fancy crepe maker, a nonstick skillet does nicely.

For the filling, I use a saute of chopped mushrooms, broccoli florets, and water chestnuts. You can subsitute jicama for the latter, it's just for texture.

The sauce can be a simple bechamel seasoned with onion, white pepper and a little thyme. Or you can make it a little more elaborate with a mild cheese. Or you can sprinkle a little cheese on the top of the whole business.

Roll the crepes around the cooked filling and arrange them in a baking pan. Pour the thickened sauce over the top and bake at 375 for about half an hour.

You could also consider omelets for the protein, or tofu sauteed with onion and celery if people who don't eat eggs are coming.