Side Pannel
Buckwheat Crepes with Potato and Mushroom Filling
Buckwheat Crepes with Potato and Mushroom Filling
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 12 lg Buckwheat Crepes
- 1 lb Portobello or shiitake
- -mushrooms
- 1 tb Olive oil
- 1 tb Butter
- 2 Cloves garlic; minced
- Salt to taste
- 3 lg Yellow onions; chopped
- 1 ts Olive oil
- 2 lg Russet potatoes
- 1/2 c Dry white wine
- Flat-leaf parsley; coarsely
- -chopped
- Fresh ground black pepper
- 4 oz Swiss or Fontina cheese;grat
Directions
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.
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.
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