Buckwheat crepes with potato & mushroom fil

6 Servings

Ingredients

Quantity Ingredient
12 larges Buckwheat Crepes
1 pounds Portobello or shiitake mushrooms
1 tablespoon Olive oil
1 tablespoon Butter
2 Cloves garlic; minced
Salt to taste
3 larges Yellow onions; chopped
1 teaspoon Olive oil
2 larges Russet potatoes
½ cup Dry white wine
Flat-leaf parsley; coarsely chopped
Fresh ground black pepper
4 ounces Swiss or Fontina cheese;grat

Directions

Clean the mushrooms and cut them in ½-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 ½-inch dice. Combine them in a saucepan with the white wine and enough water just barely to cover them, as well as ½ 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.

Source: "The New Vegetarian Epicure" by Anna Thomas

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