Saute mushrooms, green onions, and garlic in vegetable oil for a few minutes.
Add pureed tomatoes, salt, sugar, pepper and marjoram.
Saute vegetables until liquid disappears.
Reserve filling.
To make crepe batter, sift together flour, salt, and baking powder.
Add eggs and beat in milk, water, and vanilla (or lemon juice) with a few swift strokes.
Don't worry about any small lumps that may remain in the batter as they disappear in cooking.
Pour 2 Tbsp of batter into a hot, lightly greased 6-inch skillet.
Brown only one side of crepe.
When crepe is cooked on the bottom, bubbles will form on top.
Spoon 1 Tbsp of filling on uncooked side of crepe; roll up and place in a greased baking dish.
When you've finished rolling the crepes, sprinkle Parmesan cheese over the top and dot with margarine.
Bake in a 350 degree oven for 15 minutes.
Garnish with sour cream before serving.