French Buckwheat Crepes With Mushrooms And Herbs

Recipe Ingredients

1/2 cup	31g / 1.1oz	Buckwheat flour
1 cup	62g / 2.2oz	Whole-wheat pastry flour
3		Egg whites - lightly beaten
1		Egg
1 1/2 cups	355ml	Nonfat milk
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Safflower oil
4 cups	948ml	Sliced mushrooms
1/2 cup	31g / 1.1oz	Minced green onions
1 cup	237ml	Asparagus tips
1 teaspoon	5ml	Nutmeg
1/2 teaspoon	2.5ml	Dried thyme
1/4 cup	59ml	Applejack or calvados brandy
1 teaspoon	5ml	Safflower oil - to coat baking dish
1/2 cup	118ml	Grated low-fat jack or mozzarella

Recipe Instructions

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 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.

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.

Source:
the California Culinary Academy

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