Buckwheat Crepes With Potato And Mushroom Filling Recipe - lrg Buckwheat

Method

• 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.