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Mushroom & Leek Crepes

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Recipe

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Yield

7 servings

Prep

20 min

Cook

75 min

Ready

95 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 cups leeks
sliced
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½ cup white wine
dry
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2 ½ cups mushrooms
thinly sliced or finely chopped
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2 ¼ ounces mushrooms, shiitake
fresh
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1 teaspoon balsamic vinegar
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1 x salt
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1 x black pepper
freshly ground
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1 tablespoon italian parsley
or mixed herbs
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Crepe batter
½ cup unbleached all-purpose flour
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½ cup whole-wheat pastry flour
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cup masa harina
*
2 cups water
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Sauce
5 ounces mushrooms, shiitake
dried
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4 large onions
roughly chopped
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4 cups mushrooms
domestic
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6 cups water
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2 cups red wine
dry
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6 tablespoons durum semolina flour
flour
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1 x parsley leaves
fresh, chopped or other herb for garnish
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml leeks
sliced
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118 ml white wine
dry
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591 ml mushrooms
thinly sliced or finely chopped
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65 ml/g mushrooms, shiitake
fresh
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5 ml balsamic vinegar
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1 x salt
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1 x black pepper
freshly ground
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15 ml italian parsley
or mixed herbs
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Crepe batter
118 ml unbleached all-purpose flour
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118 ml whole-wheat pastry flour
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79 ml masa harina
*
473 ml water
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Sauce
144.5 ml/g mushrooms, shiitake
dried
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4 large onions
roughly chopped
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946 ml mushrooms
domestic
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1.4 l water
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473 ml red wine
dry
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9E+1 ml durum semolina flour
flour
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1 x parsley leaves
fresh, chopped or other herb for garnish
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Directions

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 to 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 1½ 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 ⅔ cups sauce.

Preheat oven to 375℉ (190℃).

For each crepe, fill with ⅓ cup filling and top with 1½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 467g (16.5 oz)
Amount per Serving
Calories 1733% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 11g
Vitamin A 13% Vitamin C 20%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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