Mushroom And Leek Crêpes

yield: 14 crêpes (7 servings) by Mark Hall

If you like your crêpes to have a lot of sauce within the crêpe
itself, then double the recipe and ladle several tablespoons of sauce
over the filling before folding the crêpe and baking.

Filling:
3 cups sliced leeks
1/2 cup dry white wine
21/2 cups thinly sliced or small-diced domestic mushrooms
21/4 ounces fresh shiitake mushrooms
1 teaspoon balsamic vinegar
Salt
Freshly ground black pepper
1 tablespoon Italian parsley or mixed herbs
Crêpe Batter:
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup masa harina
2 cups water

Sauce:
5 ounces dried shiitake mushrooms
4 large onions, roughly chopped
4 cups domestic mushrooms
6 cups water
2 cups dry red wine
6 tablespoons semolina flour
Freshly chopped parsley or other herb for garnish

For the filling, braise the leeks in the white wine for 20 minutes.
Add the domestic and fresh shiitake mushrooms. Add the balsamic
vinegar to the mushrooms and cook until all of the liquid has been
released and is mostly reduced. Add salt and pepper to taste before
the mushrooms are completely cooked. Toss with the parsley or mixed
herbs. There should be 5 cups filling.

For the crêpe batter, sift the flours and masa harina together. Mix in
the water until the batter forms a light cream that can coat a wooden
spoon. If the batter is lumpy, you can blend it in a blender. Make a
test crêpe. Ladle about 3 ounces of batter onto a nonstick skillet.
Cook until golden on both sides. The crêpe should be wafer-thin and
malleable; if not, add more water and mix again. There should be about
3 cups batter, enough for 14 crêpes.

For the sauce, add the shiitake mushrooms, onions, and domestic
mushrooms to the water. Cook for 30 to 45 minutes, until the onions
become soft and some of the liquid is reduced. Use a slotted spoon to
remove the onions and mushrooms, reserving the liquid. There should be
about 11/2 cups remaining. Add 2 cups of red wine to the stock and
cook for a few minutes on a very high flame to reduce the alcohol.
Gradually whisk the semolina flour into the simmering hot stock until
thickened but still pourable. There should be about 22/3 cups sauce.

Preheat the oven to 375 F. For each crêpe, fill with one-third cup
filling and top with 11/2 tablespoons sauce. Roll and place in a
baking pan. Repeat until you've made all 14 crêpes. Ladle more sauce
over the crêpes in a baking dish and bake for 10 minutes, or just
until hot. Use chopped parsley or chopped fresh herbs as a garnish.

Serving size 5 2 crêpes

325 calories 3 grams total fat 0.1 grams saturated fat 0 milligrams
cholesterol


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