Title: Buckwheat Crepes With Potato And Mushroom Filling
Categories: Vegetarian
Yield: 6 Servings
12 lg Buckwheat crepes
1 lb Portobello or shiitake
- mushrooms
1 tb Olive oil
1 tb Butter
2 cl 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
Black pepper; fresh ground
4 oz Swiss or Fontina cheese;
- grated
Clean the mushrooms and cut them in 1/2" dice. Heat 1 tb olive oil
and 1 ts butter in a large non-stick skillet and stir the minced
garlic in it for 1 minute. Add the mushrooms and a little salt, and
saute for 10 to 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" dice. Combine them in a
saucepan with the white wine and enough water just barely to cover
them, as well as 1/2 ts salt. Bring the water to a boil, lower the
heat to a simmer, cover the pan tightly, and cook for 10 to
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 a rounded 2 to 3 tb 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 F
oven for 10 to 15 minutes, or until they are hot through and the
cheese is completely melted.
Recipe by The New Vegetarian Epicure by Anna Thomas
