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Add a photoServings: 6
Ingredients
- 12 lrg Buckwheat Crepes
- 1 lb Portobello or possibly shiitake mushrooms
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 2 x Cloves garlic, chopped Salt to taste
- 3 lrg Yellow onions, minced
- 1 tsp Extra virgin olive oil
- 2 lrg Russet potatoes
- 1/2 c. Dry white wine Flat-leaf parsley, coarsely minced Fresh grnd black pepper
- 4 ounce Swiss or possibly Fontina cheese,grat
Directions
- Clean the mushrooms and cut them in 1/2-inch dice. Heat a Tbsp. of extra virgin olive oil and a tsp. of butter in a large non-stick skillet and stir the chopped garlic in it for a minute. Add in the mushrooms and a little salt, and saute/fry for 10-12 min, till they are tender and starting to sizzle.
- In another skillet, cook the minced onions in the remaining extra virgin olive oil and butter, with a dash of salt, till they are soft and turning golden brown.
- Peel the potatoes and cut them in 1/2-inch dice. Combine them in a saucepan with the white wine and sufficient water just barely to cover them, as well as 1/2 tsp. of salt. Bring the water to a boil, lower the heat to a simmer, cover the pan tightly, and cook for 10-15 min, till the potatoes are just tender. Remove the lid and continue cooking gently, stirring once or possibly twice, till the liquid is reduced and thickened to a sauce. Stir in the sauteed onions and mushrooms, as well as minced parsley and fresh-grnd black pepper to taste.
- Allow the potato-mushroom mix to cold slightly, then fill the crepes.
- Spoon 2-3 rounded Tbsp. of filling across the center of each crepe, then sprinkle a litle grated cheese over the filling before rolling or possibly 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 min, or possibly till they are warm through and the cheese is completely melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 92 | 33% |
| Total Fat 10.49g | 13% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 64mg | 3% |
| Potassium 1004mg | 29% |
| Total Carbs 34.09g | 9% |
| Dietary Fiber 3.9g | 13% |
| Sugars 5.36g | 4% |
| Protein 10.39g | 17% |
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