Mushroom and Leek Crepes

Title:
Mushroom and Leek Crepes

Yield:
1 Servings

Categories:
Fat




Ingredients:





     3 c  Sliced leeks


   1/2 c  Dry white wine


 2 1/2 c  Thinly sliced or small-diced


          Domestic mushrooms


 2 1/4 oz Fresh shiitake mushrooms


     1 ts Balsamic vinegar


          Salt


          Freshly ground black pepper


     1 tb Italian parsley or mixed


          Herbs


          Crepe Batter:


   1/2 c  Unbleached all-purpose flour


   1/2 c  Whole-wheat pastry flour


   1/3 c  Masa harina (a type of corn


          Flour)


     2 c  Water


          Sauce:


     5 oz Dried shiitake mushrooms


     4 lg Onions, roughly chopped


     4 c  Domestic mushrooms


     6 c  Water


     2 c  Dry red wine


     6 tb Semolina flour


          Freshly chopped parsley or


          Other herb for garnish






 For filling, braise leeks in white wine for 20 minutes. Add domestic and


 fresh shiitake mushrooms. Add balsamic vinegar to mushrooms and cook until


 all liquid has been released and is mostly reduced. Add salt and pepper to


 taste before mushrooms have been completely cooked. Toss with parsley or


 mixed herbs. There should be 5 cups filling.


 


 For the crepe batter, sift flours and masa harina together. Mix in water


 until batter forms light cream that can coat wooden spoon. If batter is


 lumpy, you can blend it in blender. Make test crepe. Ladle about 3 ounces


 of batter onto nonstick skillet.  Cook until golden on both sides. The


 crepe should be wafer-thin and malleable; if not, add more water and mix


 again.  There should be about 3 cups batter, enough for 14 crepes.


 


 For sauce, add shiitake mushrooms, onions, and domestic mushrooms to water.


 Cook for 30-45 minutes, until onions become soft and some of liquid is


 reduced.  Use slotted spoon to remove onions and mushrooms, reserving


 liquid.  There should be about 1 1/2 cups remaining. Add 2 cups red wine to


 stock and cook for a few minutes on very high flame to reduce alcohol.


 Gradually whisk semolina flour into simmering hot stock until thickened but


 still pourable.  There should be about 2 2/3 cups sauce.


 


 Preheat oven to 375 [degrees] F.  For each crepe, fill with 1/3 cup filling


 and top with 1 1/2 tablespoons sauce. Roll and place in baking pan. Repeat


 until all 14 crepes are made. Ladle more sauce over crepes in baking dish


 and bake 10 minutes, or just until hot. Use chopped parsley or chopped


 fresh herbs as garnish.


 


 Per serving (2 crepes):


 


 Calories: 325 Cholesterol: 0 mg Total fat: 1.3 gm Saturated fat: 0.1 gm


 


 From Dr. Dean Ornish's Program for Reversing Heart Disease.


 


 From:    sally charette


                      


 


    Filling: Converted to MM by Donna Webster Donna@webster.demon.co.uk


 Submitted By DONNA@WEBSTER.DEMON.CO.UK On THU, 02 NOV 1995 210951 GMT


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini