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French Buckwheat Crepes with Mushrooms and Herbs

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Vegetarian Desserts, Vegetarian 8 Servings

INGREDIENTS

1/2 c Buckwheat flour
1 c Whole-wheat pastry flour
3 Egg whites — lightly
Beaten
1 Whole egg
1 1/2 c Nonfat milk
1/2 ts Salt
2 ts Safflower oil
4 c Sliced mushrooms
1/2 c Minced green onions
1 c Asparagus tips
1 ts Nutmeg
1/2 ts Dried thyme
1/4 c Applejack or Calvados
Brandy
1 ts Safflower oil — to coat
Baking dish
1/2 c Grated low-fat jack or
Mozzarella

INSTRUCTIONS

1. In a blender puree flours, egg whites, whole egg, milk, and salt until
the consistency of heavy cream. In a crepe pan or skillet over medium-high
heat, heat 1/2 teaspoon oil until a drop of water sizzles on surface of
pan. Ladle 1/4 cup batter onto pan. Cook crepe until lightly browned (30 to
60 seconds on each side). Set cooked crepes on a plate, and continue until
all batter is used.
2. Preheat broiler. In a skillet over medium-high heat, warm remaining oil
and saute mushrooms and green onions for 5 minutes, stirring frequently.
Add asparagus, nutmeg, thyme, and applejack. Cook for 2 minutes, stirring
frequently.
3. Lightly oil a baking dish. Spoon about 2 tablespoons filling into center
of each crepe. Roll and lay, seam side down, in baking dish. Stack them if
you run out of room. Sprinkle grated cheese over top and broil until
lightly browned and bubbling.
Recipe By     : the California Culinary Academy
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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