Buckwheat Crepes With Potato And Mushroom Filling Recipe

1. 1

   Clean the mushrooms and cut them in 1/2-inch dice.

2. 2

   Heat a Tbsp.

3. 3

   of extra virgin olive oil and a tsp.

4. 4

   of butter in a large non-stick skillet and stir the chopped garlic in it for a minute.

5. 5

   Add in the mushrooms and a little salt, and saute/fry for 10-12 min, till they are tender and starting to sizzle.

6. 6

   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.

7. 7

   Peel the potatoes and cut them in 1/2-inch dice.

8. 8

   Combine them in a saucepan with the white wine and sufficient water just barely to cover them, as well as 1/2 tsp.

9. 9

   of salt.

10. 10

    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.

11. 11

    Remove the lid and continue cooking gently, stirring once or possibly twice, till the liquid is reduced and thickened to a sauce.

12. 12

    Stir in the sauteed onions and mushrooms, as well as minced parsley and fresh-grnd black pepper to taste.

13. 13

    Allow the potato-mushroom mix to cold slightly, then fill the crepes.

14. 14

    Spoon 2-3 rounded Tbsp.

15. 15

    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.

16. 16

    You should have about a dozen filled crepes.

17. 17

    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.

* Per serving · 4 servings · Values may vary.