Title: Buckwheat Crepes with Potato and Mushroom Fil
Categories: Vegetarian
Yield: 6 Servings

12	lg	Buckwheat Crepes
1	lb	Portobello or shiitake mushrooms
1	tb	Olive oil
1	tb	Butter
2		Cloves 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
		Fresh ground black pepper
4	oz	Swiss or Fontina cheese;grat

Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon of olive oil and a teaspoon of butter in a large non-stick skillet and stir the minced garlic in it for a minute. Add the mushrooms and a little salt, and saute for 10-12 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-inch dice. Combine them in a saucepan with the white wine and enough water just barely to cover them, as well as 1/2 teaspoon of salt. Bring the water to a boil, lower the heat to a simmer, cover the pan tightly, and cook for 10-15 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 2-3 rounded tablespoons of filling across the center of each crepe, then sprinkle a litle 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 degree oven for 10-15 minutes, or until they are hot through and the cheese is completely melted.

Source: "The New Vegetarian Epicure" by Anna Thomas

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