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Mushroom And Leek Crepes

This Mushroom And Leek Crepes recipe uses Leeks and Dry White Wine. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1/2 cup

Method (preview)

1. 1

   Freshly ground black pepper 1 tb Italian parsley or mixed

2. 2

   Freshly chopped parsley or Other herb for garnish

3. 3

   For filling, braise leeks in white wine for 20 minutes. Add domestic and fresh shiitake mushrooms.

4. 4

   Add balsamic vinegar to mushrooms and cook until all liquid has been released and is mostly reduced.

5. 5

   Add salt and pepper to taste before mushrooms have been completely cooked.

6. 6

   Toss with parsley or mixed herbs.

7. 7

   There should be 5 cups filling.

8. 8

   For the crepe batter, sift flours and masa harina together.

9. 9

   Mix in water until batter forms light cream that can coat wooden spoon.

10. 10

    If batter is lumpy, you can blend it in blender.

11. 11

    Make test crepe.

12. 12

    Ladle about 3 ounces of batter onto nonstick skillet.

13. 13

    Cook until golden on both sides.

14. 14

    The crepe should be wafer-thin and malleable; if not, add more water and mix again.

15. 15

    There should be about 3 cups batter, enough for 14 crepes.

16. 16

    Preheat oven to 375 [degrees] F. For each crepe, fill with 1/3 cup filling and top with 1 1/2 tablespoons sauce.

17. 17

    Roll and place in baking pan.

18. 18

    Repeat until all 14 crepes are made.

19. 19

    Ladle more sauce over crepes in baking dish and bake 10 minutes, or just until hot.

20. 20

    Use chopped parsley or chopped fresh herbs as garnish.