*  Exported from  MasterCook  *

                    Leek, Mushroom And Spinach Crepes

Recipe By     : Miriam P. Posvolsky
Serving Size  : 8    Preparation Time :0:00
Categories    : First Courses                    Main Courses

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           milk
     1/2  cup           water
   2                    eggs
     1/2  cup           flour
   1      pinch         salt
                        oil for the pan
   1      tablespoon    Cognac
                        filling:
   1      large         leek
     1/2  cup           spinach -- cooked and chopped
     1/4  pound         mushrooms -- sliced and
                        -- sprinkled with
     1/2  cup           onions -- chopped
                        -- lemon
     1/2  to 1 cup      milk
   1      cup           heavy cream -- ou 1 caixinha. prefe
 100      grams         fresh cream
   2      to 3 T        flour
   2      to 3 T        butter
                        salt and pepper to taste
   1      pinch         nutmeg
                        sauce:
   1                    leek
     1/2  cup           milk
     1/2  cup           heavy cream
   1      tablespoon    butter
   1      tablespoon    flour
                        salt -- pepper and nutmeg
                        -- to taste

BATTER: Blend all the ingredients in a blender or by hand. Let rest 2
hours. Brush crepe pan with oil. Heat pan, but don't let it get too hot.
Place 1/2 a ladle of batter in pan and turn pan to form a coating. Batter
will stick to the pan.

Turn down heat, cook a few minutes, then using the blunt side of a knife
loosen the edges of the crepe. Lift the rest with your fingers and flip
over to cook on the other side just one minute. Do the same with the rest
of the batter. Or buy ready made crepes shells.

FILLING: Cut off dark green parts of leek. Cut it in half and wash very
well under cold running water.Slice it as thin as possible,julienne. Melt
the butter in a pan, cook chopped onion and add leek and mushrooms.Season
with salt and pepper.Cook until all liquid has evaporated. Stir in flour
cook a few seconds and stir in milk until it thickens.Add cream. Add
spinach and nutmeg and just bring it to a boil. Turn off heat.

SAUCE: Prepare leek as for filling. Melt butter add leek cook until wilted.
Season with salt and pepper Stir in flour cook a few seconds. Add milk
stirring until it boils. Stir in cream and nutmeg. Set aside.

Place a heaping T of filling in the center of each crepe. Fold edges on top
like an envelope. Arrange crepes packages, seam side down into a buttered
baking dish. Bake in a 350 degrees oven for 20 minutes. Reheat sauce and
spoon over baked crepes.



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NOTES : I use this filling for puff pastry as well