vegetable filling for the buckwheat crepes

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* Exported from MasterCook *

 

Vegetable Filled Buckwheat Crepes

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

5 small leeks

4 green onions

1/4 pound mushrooms

1 bunch spinach

2 tablespoons butter

2 cloves garlic -- minced

1/4 cup plain yogurt

1 teaspoon coarse salt

1/8 teaspoon white pepper

Butter -- as needed

Buckwheat Crepes

 

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

the 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 a 10-inch skillet over low

heat; cook 5 minutes. Remove from pan and chop coarsely.

 

2. Heat butter in an 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.

 

3. Preheat oven to 350F. Spread 1 rounded tablespoon of filling on each crepe,

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

an ovenproof dish, slightly overlapping the 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.

 

Serves 6.

 

Description:

" Buckwheat crepes filled with mushrooms and spinach accompany a stew of French

lentils and spring vegetables. "

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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.

 

NOTES : These tasty wrap-arounds 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 0 0

 

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=^..^= PatH (Pat Hanneman)

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