Mushroom & Leek Crepes Recipe

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Mushroom & Leek Crepes Ingredients

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

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

“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.”
Georges Blanc, Ma Cuisine des Saisons

This Mushroom & Leek Crepes recipe is one of many in our Bread Category.

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

This Recipe for Mushroom & Leek Crepes is one of thousands in the Recipes-to-go Bread Cookbook.

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Alphonse Allais

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What is patriotism but the love of the food one ate as a child?
Lin Yutang

This is a recipe for Mushroom & Leek Crepes from the recipe cookbook of Recipes-to-go (Bread)

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Mushroom & Leek Crepes recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
Jane Grigson

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Eat drink and be merry, for tomorrow they may make it illegal.
Anonymous

Mushroom & Leek Crepes

What is patriotism but the love of the food one ate as a child?
Lin Yutang

Mushroom & Leek Crepes Directions

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

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Mushroom & Leek Crepes Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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