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Sauté the mushrooms in 2 tablespoons  of Oleo for 2-3 minutes, just until tender. Mix with the cottage cheese and season to taste. Place the batter ingredients in a food processor and whizz until smooth. Preheat the oven to 350ºF. Use the crepe batter to make about 12 thin crepes. Put a little of the mushroom mixture in the middle of each crepe, dividing it evenly among them. Roll the crepes up and place them side by side in a shallow casserole. Pour some yogurt that's been whipped over them. Cover tightly with foil and bake for 20 - 30 minutes until heated through.