Buckwheat Crepes With Potato And Mushroom Filling

And scare any thing, among all the works of nature, was so sweet to me as thunder and lightning. Formerly, nothing had been so terrible to me. I used to be a person uncommonly terrified with thunder: and it used to strike me with terror, when I saw a thunder-storm rising. But now, on the contrary, it rejoiced me. I felt God at the first appearance of a thunder-storm. And used to take the opportunity at such times to fix myself to view the clouds, and see the lightning’s play, and hear the majestic and awful voice of God’s thunder: which often times was exceeding entertaining, leading me to sweet contemplations of my great and glorious God. And while I viewed, used to spend my time, as it always seemed natural to me, to sing or chant forth my meditations; to speak my thoughts in soliloquies, and speak with a singing voice.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian	6	Servings

INGREDIENTS

12		Buckwheat Crepes
1	lb	Portobello or shiitake
		mushrooms
1	T	Olive oil
1	T	Butter
2		Cloves garlic, minced
		Salt to taste
3		Yellow onions, chopped
1	t	Olive oil
2		Russet potatoes
1/2	c	Dry white wine
		Flat-leaf parsley, coarsely
		chopped
		Fresh ground black pepper
4	oz	Swiss or Fontina cheese, grat

INSTRUCTIONS

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 <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 181 Calories From Fat: 49 Total Fat: 5.5g Cholesterol: 5.1mg Sodium: 184.4mg Potassium: 836.1mg Carbohydrates: 25.7g Fiber: 4.2g Sugar: 2.4g Protein: 5.7g