---------- Recipe via Meal-Master (tm) v8.02

     Title: MUSHROOM AND LEEK CREPES
Categories: Low, Fat
     Yield: 1 servings

     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.

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