Mushroom And Leek Crepes

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Title: MUSHROOM AND LEEK CREPES
Categories: Low, Fat
Yield: 1 servings

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 ts Balsamic vinegar
Salt
Freshly ground black pepper
1 tb 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)
2 c Water
Sauce:
5 oz Dried shiitake mushrooms
4 lg Onions, roughly chopped
4 c Domestic mushrooms
6 c Water
2 c Dry red wine
6 tb Semolina flour
Freshly chopped parsley or
Other herb for garnish

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.

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