Recipe - French Buckwheat Crepes With Mushrooms And Herbs

One half cup Buckwheat flour
1 cup Wholewheat pastry flour
3 Egg whites lightly
Beaten
1 Whole egg
1 One half cup Nonfat milk
One half teaspoon Salt
2 teaspoon Safflower oil
4 cup Sliced mushrooms
One half cup Minced green onions
1 cup Asparagus tips
1 teaspoon Nutmeg
One half teaspoon Dried thyme
One fourth cup Applejack or Calvados
Brandy
1 teaspoon Safflower oil to coat
Baking dish
One half cup Grated lowfat jack or
Mozzarella

1. In a blender puree flours, egg whites, whole egg, milk, and salt until
the consistency of heavy cream. In a crepe pan or skillet over mediumhigh
heat, heat One half teaspoon oil until a drop of water sizzles on surface of
pan. Ladle One fourth cup batter onto pan. Cook crepe until lightly browned (30 to
60 seconds on each side). Set cooked crepes on a plate, and continue until
all batter is used.

2. Preheat broiler. In a skillet over mediumhigh heat, warm remaining oil
and saute mushrooms and green onions for 5 minutes, stirring frequently.
Add asparagus, nutmeg, thyme, and applejack. Cook for 2 minutes, stirring
frequently.

3. Lightly oil a baking dish. Spoon about 2 tablespoons filling into center
of each crepe. Roll and lay, seam side down, in baking dish. Stack them if
you run out of room. Sprinkle grated cheese over top and broil until
lightly browned and bubbling.

Recipe By : the California Culinary Academy

From: Cindy@sierra.Uucp (Cindy Johnston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip