Buckwheat Crepes with Potato and Mushroom Filling

Ready in 1 hour

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Ingredients

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3 lg Yellow onions; chopped
4 oz Swiss; or Fontina cheese;grat
1 tb Butter
1 lb Portobello; or shiitake
2 lg Russet potatoes
12 lg Buckwheat Crepes
1/2 c Dry white wine
Salt to taste
1 tb olive oil
Fresh ground black pepper
1 ts olive oil
2 Garlic; minced
Flat-leaf parsley; coarsely chopped

Original recipe makes 6

Servings  

Preparation

Clean the mushrooms and cut them in 1/2-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 1/2-inch dice. Combine them in a saucepan with the white wine and enough water just barely to cover them, as well as 1/2 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 Posted to MM-Recipes Digest V3 #267 Date: Sun, 29 Sep 1996 23:55:26 +0000 From: Linda Place

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