Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
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.
0
Add to Favorites
Mushroom & Leek Crepes
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.Ingredients
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.
crepes, mushrooms, leeks, shiitake, vegan, french, breakfast, dinner, braised, semolina, herbs, plant-based, filling, sauce, masa harina, whole wheat
