| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Fat, Low |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Sliced leeks |
| 1/2 |
c |
Dry white wine |
| 2 1/2 |
c |
Thinly sliced or small-diced |
|
|
Domestic mushrooms |
| 2 1/4 |
oz |
Fresh shiitake mushrooms |
| 1 |
t |
Balsamic vinegar |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
T |
Italian parsley or mixed |
|
|
Herbs |
|
|
Crepe Batter: |
| 1/2 |
c |
Unbleached all-purpose flour |
| 1/2 |
c |
Whole-wheat pastry flour |
| 1/3 |
c |
Masa harina, a type of corn |
|
|
Flour), Flour |
| 2 |
c |
Water |
|
|
Sauce: |
| 5 |
oz |
Dried shiitake mushrooms |
| 4 |
|
Onions, roughly chopped |
| 4 |
c |
Domestic mushrooms |
| 6 |
c |
Water |
| 2 |
c |
Dry red wine |
| 6 |
T |
Semolina flour |
|
|
Freshly chopped parsley or |
|
|
Other herb for garnish |
INSTRUCTIONS
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.
Per serving (2 crepes): Calories: 325 Cholesterol: 0 mg Total fat: 1.3
gm Saturated fat: 0.1 gm From Dr. Dean Ornish's Program for Reversing
Heart Disease. From: sally charette <ECZ5SCC@MVS.OAC.UCLA.EDU>
Filling: Converted to MM by Donna Webster Donna@webster.demon.co.uk
Submitted By DONNA@WEBSTER.DEMON.CO.UK On THU, 02 NOV 1995 210951 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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