---------- Recipe via Meal-Master (tm) v8.02
 
      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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