Recipe - Mushroom And Leek Crepes

3 cup Sliced leeks
One half cup Dry white wine
2 One half cup Thinly cut or sliced up or small minced
Domestic mushrooms
2 One fourth ounce Fresh shiitake mushrooms
1 teaspoon Balsamic vinegar
Salt
Freshly ground black pepper
1 tablespoon Italian parsley or mixed
Herbs
Crepe Batter:
One half cup Unbleached allpurpose flour
One half cup Wholewheat pastry flour
1/3 cup Masa harina (a type of corn
Flour)
2 cup Water
Sauce:
5 ounce Dried shiitake mushrooms
4 lg Onions, roughly chopped
4 cup Domestic mushrooms
6 cup Water
2 cup Dry red wine
6 tablespoon 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 waferthin 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 3045 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 One half 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 One half 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
ECZ5SCC@MVS.OAC.UCLA.EDU

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