French buckwheat crepes with mushrooms and herbs
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Buckwheat flour |
| 1 | cup | Whole-wheat pastry flour |
| 3 | Egg whites -- lightly | |
| Beaten | ||
| 1 | Whole egg | |
| 1½ | cup | Nonfat milk |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Safflower oil |
| 4 | cups | Sliced mushrooms |
| ½ | cup | Minced green onions |
| 1 | cup | Asparagus tips |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Dried thyme |
| ¼ | cup | Applejack or Calvados |
| Brandy | ||
| 1 | teaspoon | Safflower oil -- to coat |
| Baking dish | ||
| ½ | cup | Grated low-fat jack or |
| Mozzarella | ||
Directions
1. In a blender puree flours, egg whites, whole egg, milk, and salt until the consistency of heavy cream. In a crepe pan or skillet over medium-high heat, heat ½ teaspoon oil until a drop of water sizzles on surface of pan. Ladle ¼ cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue until all batter is used.
2. Preheat broiler. In a skillet over medium-high heat, warm remaining oil and saute mushrooms and green onions for 5 minutes, stirring frequently.
Add asparagus, nutmeg, thyme, and applejack. Cook for 2 minutes, stirring frequently.
3. Lightly oil a baking dish. Spoon about 2 tablespoons filling into center of each crepe. Roll and lay, seam side down, in baking dish. Stack them if you run out of room. Sprinkle grated cheese over top and broil until lightly browned and bubbling.
Recipe By : the California Culinary Academy From: Cindy@... (Cindy Johnston File