Recipe: French Buckwheat Crepes with Mushrooms and Herbs (make ahead)

FRENCH BUCKWHEAT CREPES WITH MUSHROOMS AND HERBS

"The aroma of sauteing mushrooms, seasonings, and wine is hard to resist. The applejack, a sweet apple brandy, melds well with the cheese and asparagus."

FOR THE CREPES:
1/2 cup buckwheat flour
1 cup whole-wheat pastry flour
3 egg whites, lightly beaten
1 whole egg
1 1/2 cups nonfat milk
1/2 teaspoon salt
2 teaspoons safflower oil
FOR THE FILLING:
4 cups sliced fresh mushrooms
1/2 cup minced green onions
1 cup asparagus tips
1 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1/4 cup applejack or Calvados brandy
1 teaspoon safflower oil (to coat baking dish)
1/2 cup grated low-fat jack or mozzarella

TO MAKE THE CREPES:
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 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4 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.

TO MAKE THE FILLING:
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.

TO FILL AND SERVE:
Preheat broiler.

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.

Broil until lightly browned and bubbling.

*A crepe pan should be used for this recipe, but if you do not have one, a large heavy skillet will do.

TO MAKE AHEAD:
Crepes are quick to make; if you are in a hurry prepare the crepes ahead of time. They keep for 10 days in the refrigerator or up to three months frozen (simply stack between sheets of waxed paper and cover tightly in plastic wrap). Make the filling ahead of time, too, and assemble the crepes for last-minute baking.

Makes 8 servings
From: Bill,DC
Source: the California Culinary Academy