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Mushroom & Leek Crepes

Author: chefs-mate Cooking Method: Baking, Braising, Stewing Cuisine: French Courses: Breakfast, Dinner

Difficulty: Advanced

Servings: 14 Calories: 134.4

Dietary:

L Low-fat V Vegetarian

Description

These sophisticated Mushroom and Leek Crepes offer a perfect balance of earthy flavors and delicate textures. The filling combines tender braised leeks with a mix of domestic and shiitake mushrooms, enhanced by a splash of balsamic vinegar and fresh herbs. Wrapped in wafer-thin vegan crepes made from a blend of all-purpose, whole-wheat, and masa harina flours, each bite is light yet satisfying. The dish is finished with a robust, velvety mushroom semolina sauce that adds depth and richness.

Directions

Prepare the filling by braising the sliced leeks in the dry white wine for 20 minutes until tender.
Add the domestic and fresh shiitake mushrooms to the leeks.
Pour in the balsamic vinegar and cook until the mushrooms have released their liquid and it has mostly reduced.
Season with salt and pepper before the mushrooms are completely cooked, then toss with the chopped parsley or mixed herbs.
Set aside the filling, which should yield approximately 5 cups.
For the crepe batter, sift together the all-purpose flour, whole-wheat pastry flour, and masa harina.
Gradually mix in the water until the batter forms a light cream consistency that coats the back of a wooden spoon.
If the batter is lumpy, blend it in a blender until smooth.
Make a test crepe by ladling about 3 ounces of batter onto a heated nonstick skillet.
Cook until golden on both sides; the crepe should be wafer-thin and malleable.
If the crepe is too thick or stiff, add more water to the batter and mix again.
Continue making crepes with the remaining batter, which should yield about 14 crepes.
For the sauce, combine the dried shiitake mushrooms, chopped onions, and domestic mushrooms with 6 cups of water.
Cook for 30-45 minutes until the onions are soft and some of the liquid has reduced.
Use a slotted spoon to remove the onions and mushrooms, reserving the liquid stock.
You should have about 1 1/2 cups of reserved stock.
Add the dry red wine to the stock and cook for a few minutes on very high heat to reduce the alcohol.
Gradually whisk the semolina flour into the simmering hot stock until thickened but still pourable.
The sauce should yield about 2 2/3 cups.
Preheat the oven to 375F (191C).
For each crepe, place 1/3 cup of the mushroom-leek filling down the center and top with 1 1/2 tablespoons of the semolina sauce.
Roll up the crepes and place them in a baking pan.
Repeat until all 14 crepes are rolled and arranged in the pan.
Ladle the remaining sauce over the crepes in the baking dish.
Bake for 10 minutes, or just until heated through.
Garnish with chopped fresh parsley or herbs before serving.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 134.4kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 73.2mg4%
Total Carbohydrate 26.0g9%
Dietary Fiber 3.2g13%
Sugars 9.2g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Mushroom & Leek Crepes