French buckwheat crepes with mushrooms and herbs

8 Servings

Ingredients

Quantity Ingredient
½ cup Buckwheat flour
1 cup Whole-wheat pastry flour
3 Egg whites -- lightly
Beaten
1 Whole egg
1½ cup Nonfat milk
½ teaspoon Salt
2 teaspoons Safflower oil
4 cups Sliced mushrooms
½ cup Minced green onions
1 cup Asparagus tips
1 teaspoon Nutmeg
½ teaspoon Dried thyme
¼ cup Applejack or Calvados
Brandy
1 teaspoon Safflower oil -- to coat
Baking dish
½ cup Grated low-fat jack or
Mozzarella

Directions

1. In a blender puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream. In a crepe pan or skillet over medium-high heat, heat ½ teaspoon oil until a drop of water sizzles on surface of pan. Ladle ¼ cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.

2. Preheat broiler. In a skillet over medium-high heat, warm remaining oil and saute mushrooms and green onions for 5 minutes, stirring frequently.

Add asparagus, nutmeg, thyme, and applejack. Cook for 2 minutes, stirring frequently.

3. Lightly oil a baking dish. Spoon about 2 tablespoons filling into center of each crepe. Roll and lay, seam side down, in baking dish. Stack them if you run out of room. Sprinkle grated cheese over top and broil until lightly browned and bubbling.

Recipe By : the California Culinary Academy From: Cindy@... (Cindy Johnston File

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