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Buckwheat Crepes with Potato and Mushroom Filling



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Buckwheat Crepes with Potato and Mushroom Filling

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon of
olive oil and a teaspoon of butter in a large non-stick skillet and stir
the minced garlic in it for a minute. Add the mushrooms and a little salt,
and saute for 10-12 minutes, until they are tender and starting to sizzle.

In another skillet, cook the chopped onions in the remaining olive oil and
butter, with a dash of salt, until they are soft and turning golden.

Peel the potatoes and cut them in 1/2-inch dice. Combine them in a saucepan
with the white wine and enough water just barely to cover them, as well as
1/2 teaspoon of salt. Bring the water to a boil, lower the heat to a
simmer, cover the pan tightly, and cook for 10-15 minutes, until the
potatoes are just tender. Remove the lid and continue cooking gently,
stirring once or twice, until the liquid is reduced and thickened to a
sauce. Stir in the sauteed onions and mushrooms, as well as chopped parsley
and fresh-ground black pepper to taste.

Allow the potato-mushroom mixture to cool slightly, then fill the crepes.
Spoon 2-3 rounded tablespoons of filling across the center of each crepe,
then sprinkle a litle grated cheese over the filling before rolling or
folding the crepe loosely over it. You should have about a dozen filled
crepes.

Cover the crepes loosely with aluminum foil and bake in a 350 degree oven
for 10-15 minutes, or until they are hot through and the cheese is
completely melted.

Ingredients:

12 lg Buckwheat Crepes
1 lb Portobello or shiitake
-mushrooms
1 tb Olive oil
1 tb Butter
2 Cloves garlic; minced
Salt to taste
3 lg Yellow onions; chopped
1 ts Olive oil
2 lg Russet potatoes
1/2 c Dry white wine
Flat-leaf parsley; coarsely
-chopped
Fresh ground black pepper
4 oz Swiss or Fontina cheese;grat

Serves:

6 Servings

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