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Title: Mushroom and Leek Crepes
Categories: Low Fat
Yield: 1 Servings

3cSliced leeks
1/2cDry white wine
2 1/2cThinly sliced or small-diced
  Domestic mushrooms
2 1/4ozFresh shiitake mushrooms
1tsBalsamic vinegar
  Salt
  Freshly ground black pepper
1tbItalian parsley or mixed
  Herbs
  Crepe Batter:
1/2cUnbleached all-purpose flour
1/2cWhole-wheat pastry flour
1/3cMasa harina (a type of corn
  Flour)
2cWater
  Sauce:
5ozDried shiitake mushrooms
4lgOnions, roughly chopped
4cDomestic mushrooms
6cWater
2cDry red wine
6tbSemolina 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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