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 |
“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 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.
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
If you enjoy this Mushroom & Leek Crepes Recipe - you should enjoy the recipe collections you can find on the websites below:
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
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 |
Herb Tip |
Food Tip |
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 |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
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