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* Exported from MasterCook *

 

Vegetable Filled Buckwheat Crepes

 

Recipe By :Annette Gooch, Cole Publishing Group

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches Wraps

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 small leeks

4 green onions

1/4 pound mushrooms

1 bunch spinach

2 tablespoons butter -- plus butter for topping crepes

2 cloves garlic -- minced

1/4 cup plain yogurt

1 teaspoon coarse salt

1/8 teaspoon white pepper

Buckwheat crepes (see recipe)

 

To prepare filling, clean leeks well; pat dry. Trim green onions; slice on

diagonal. Wipe mushrooms with damp paper towel; cut into quarters. Remove and

discard tough stems from spinach. Wash spinach in several changes of water;

drain, leaving water clinging to leaves. Place in 10-inch skillet over low heat;

cook 5 minutes. Remove from pan and chop coarsely.

 

Heat 2 tablespoons butter in 8-inch skillet. Add garlic and leeks. Cook about 10

minutes over medium heat. Add green onions, mushrooms and spinach. Cook for 10

minutes. Stir in yogurt, salt and pepper. Set aside.

 

Preheat oven to 350 degrees. Spread 1 rounded tablespoon of filling on each

crepe, leaving 1/2-inch border around edge. Fold crepe in quarters and place in

oven-proof dish, slightly overlapping crepes. Dot each crepe with about 1/2

teaspoon butter. Cover crepes with aluminum foil and place in preheated oven

until heated through (about 20 minutes). Remove foil and bake 5 minutes longer.

Makes 6 servings.

 

Description:

" Filled with mushrooms and spinach "

Source:

" Universal Press Syndicate in Milwaukee Journal Sentinel on March 13, 2002 "

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Per Serving (excluding unknown items): 96 Calories; 4g Fat (39.7% calories from

fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 378mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0

Other Carbohydrates.

 

Serving Ideas : Lentil Ragout

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

* Exported from MasterCook *

 

Buckwheat Crepes

 

Recipe By :Annette Gooch, Cole Publishing Group

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup water

1/2 cup milk

2 eggs

2 tablespoons vegetable oil

additional oil for sauteing

1/4 cup buckwheat flour

3/4 cup unbleached flour

2 tablespoons dried dill weed

1/4 teaspoon coarse salt

 

In blender or food processor, combine water, milk, eggs and oil.

 

Add buckwheat flour, unbleached flour, dillweed and salt. Blend until smooth.

Let rest 30 minutes.

 

Heat small saute or crepe pan over medium heat. Brush with light film of oil.

When drop of water sizzles on surface of pan, drizzle 2 tablespoons crepe batter

into pan; tip pan to coat bottom evenly with batter.

 

Return to heat about 2 minutes. As crepe cooks, its surface will appear dry and

underside will be lightly browned. Loosen edges with thin spatula or knife. Turn

crepe and cook second side for 30 seconds; do not brown second side. Cover

cooked crepes loosely with foil while remaining batter cooks. Crepes can be

prepared ahead and stored in refrigerator, covered in plastic wrap, for up to 3

days.

 

Makes 18 to 20 (6-inch) crepes.

 

Description:

" See Vegetable Filled Buckwheat Crepes "

Source:

" Universal Press Syndicate in Milwaukee Journal Sentinel on March 13, 2002 "

Yield:

" 18 pieces "

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Per Serving (excluding unknown items): 144 Calories; 7g Fat (42.4% calories from

fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 110mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;

1 Fat.

 

NOTES : Used as wraps, these crepes are made from wheat and buckwheat, a grain

that, despite its English name, is not a species of wheat and contains no

gluten. Kasha (buckwheat's Russian name) can be ground into flour, or cracked or

left whole for steaming and serving as a side dish. Toasting brings out

buckwheat's unusual flavor.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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