3 cup sliced leeks
1/2 cup dry white wine
2 1/2 cup thinly sliced or small-diced
1 domestic mushrooms
2 1/4 oz fresh shiitake mushrooms
1 tsp balsamic vinegar
1 salt
1 freshly ground black pepper
1 tbsp italian parsley or mixed
1 herbs
1 crepe batter:
1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1/3 cup masa harina (a type of corn
1 flour)
2 cup water
1 sauce:
5 oz dried shiitake mushrooms
4 large onions, roughly chopped
4 cup domestic mushrooms
6 cup water
2 cup dry red wine
6 tbsp semolina flour
1 freshly chopped parsley or
1 other herb for garnish
A Recipe for
Mushroom & Leek Crepes
Herb Tip |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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This Recipe for Mushroom & Leek Crepes is one of thousands in the Recipes-to-go Bread Cookbook.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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If you enjoy this Mushroom & Leek Crepes Recipe - you should enjoy the recipe collections you can find on the websites below:
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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This is a recipe for Mushroom & Leek Crepes from the recipe cookbook of Recipes-to-go (Bread)
There is no love sincerer than the love of food. |
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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Soup and fish explain half the emotions of human life. |
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For filling, braise leeks in white wine for 20 minutes. Add domestic
and fresh shiitake mushrooms. Add balsamic vinegar to mushrooms and
cook until all liquid has been released and is mostly reduced. Add
salt and pepper to taste before mushrooms have been completely
cooked. Toss with parsley or mixed herbs. There should be 5 cups
filling.
For the crepe batter, sift flours and masa harina together. Mix in
water until batter forms light cream that can coat wooden spoon. If
batter is lumpy, you can blend it in blender. Make test crepe. Ladle
about 3 ounces of batter onto nonstick skillet. Cook until golden on
both sides. The crepe should be wafer-thin and malleable; if not, add
more water and mix again. There should be about 3 cups batter,
enough for 14 crepes.
For sauce, add shiitake mushrooms, onions, and domestic mushrooms to
water. Cook for 30-45 minutes, until onions become soft and some of
liquid is reduced. Use slotted spoon to remove onions and mushrooms,
reserving liquid. There should be about 1 1/2 cups remaining. Add 2
cups red wine to stock and cook for a few minutes on very high flame
to reduce alcohol. Gradually whisk semolina flour into simmering hot
stock until thickened but still pourable. There should be about 2
2/3 cups sauce.
Preheat oven to 375 [degrees] F. For each crepe, fill with 1/3 cup
filling and top with 1 1/2 tablespoons sauce. Roll and place in
baking pan. Repeat until all 14 crepes are made. Ladle more sauce
over crepes in baking dish and bake 10 minutes, or just until hot.
Use chopped parsley or chopped fresh herbs as garnish.
Serves: 1
Mushroom & Leek Crepes Recipe brought to you by Recipes To-Go