---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MUSHROOM AND LEEK CREPES
  Categories: Low, Fat
       Yield: 1 servings
  
       3 c  Sliced leeks
     1/2 c  Dry white wine
   2 1/2 c  Thinly sliced or small-diced
            Domestic mushrooms
   2 1/4 oz Fresh shiitake mushrooms
       1 ts Balsamic vinegar
            Salt
            Freshly ground black pepper
       1 tb Italian parsley or mixed
            Herbs
            Crepe Batter:
     1/2 c  Unbleached all-purpose flour
     1/2 c  Whole-wheat pastry flour
     1/3 c  Masa harina (a type of corn
            Flour)
       2 c  Water
            Sauce:
       5 oz Dried shiitake mushrooms
       4 lg Onions, roughly chopped
       4 c  Domestic mushrooms
       6 c  Water
       2 c  Dry red wine
       6 tb Semolina flour
            Freshly chopped parsley or
            Other herb for garnish
  
   For filling, braise leeks in white wine for 20
   minutes.  Add domestic and fresh shiitake mushrooms.
   Add balsamic vinegar to mushrooms and cook until all
   liquid has been released and is mostly reduced.  Add
   salt and pepper to taste before mushrooms have been
   completely cooked.  Toss with parsley or mixed herbs.
   There should be 5 cups filling.
   
   For the crepe batter, sift flours and masa harina
   together.  Mix in water until batter forms light cream
   that can coat wooden spoon.  If batter is lumpy, you
   can blend it in blender.  Make test crepe.  Ladle
   about 3 ounces of batter onto nonstick skillet.  Cook
   until golden on both sides. The crepe should be
   wafer-thin and malleable; if not, add more water and
   mix again.  There should be about 3 cups batter,
   enough for 14 crepes.
   
   For sauce, add shiitake mushrooms, onions, and
   domestic mushrooms to water. Cook for 30-45 minutes,
   until onions become soft and some of liquid is
   reduced.  Use slotted spoon to remove onions and
   mushrooms, reserving liquid.  There should be about 1
   1/2 cups remaining.  Add 2 cups red wine to stock and
   cook for a few minutes on very high flame to reduce
   alcohol. Gradually whisk semolina flour into simmering
   hot stock until thickened but still pourable.  There
   should be about 2 2/3 cups sauce.
   
   Preheat oven to 375 [degrees] F.  For each crepe, fill
   with 1/3 cup filling and top with 1 1/2 tablespoons
   sauce.  Roll and place in baking pan. Repeat until all
   14 crepes are made.  Ladle more sauce over crepes in
   baking dish and bake 10 minutes, or just until hot.
   Use chopped parsley or chopped fresh herbs as garnish.
  
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