INGREDIENTS

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