MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Buckwheat Crepes With Potato And Mushroom Filling
 Categories: Vegetarian
      Yield: 6 Servings
 
     12 lg Buckwheat crepes
      1 lb Portobello or
           - shiitake mushrooms
      1 tb Olive oil
      1 tb Butter
      2 cl Garlic; minced
           Salt; to taste
      3 lg Yellow onions; chopped
      1 ts Olive oil
      2 lg Russet potatoes
    1/2 c  Dry white wine
           Flat-leaf parsley;
           - coarsely chopped
           Black pepper; fresh ground
      4 oz Swiss or Fontina cheese;
           - grated
 
  Clean the mushrooms and cut them in 1/2" dice. Heat 1 tb olive oil
  and 1 ts butter in a large non-stick skillet and stir the minced
  garlic in it for 1 minute. Add the mushrooms and a little salt, and
  saute for 10 to 12 minutes, until they are tender and starting to
  sizzle.
  
  In another skillet, cook the chopped onions in the remaining olive
  oil and butter, with a dash of salt, until they are soft and
  turning golden.
  
  Peel the potatoes and cut them in 1/2" dice. Combine them in a
  saucepan with the white wine and enough water just barely to cover
  them, as well as 1/2 ts salt. Bring the water to a boil, lower the
  heat to a simmer, cover the pan tightly, and cook for 10 to
  15 minutes, until the potatoes are just tender. Remove the lid and
  continue cooking gently, stirring once or twice, until the liquid
  is reduced and thickened to a sauce. Stir in the sauteed onions and
  mushrooms, as well as chopped parsley and fresh-ground black pepper
  to taste.
  
  Allow the potato-mushroom mixture to cool slightly, then fill the
  crepes. Spoon a rounded 2 to 3 tb filling across the center of each
  crepe, then sprinkle a little grated cheese over the filling before
  rolling or 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 F
  oven for 10 to 15 minutes, or until they are hot through and the
  cheese is completely melted.
  
  Recipe by The New Vegetarian Epicure by Anna Thomas
 
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