Рецепт Buckwheat Crepes With Potato And Mushroom Filling

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0 голосов | 1751 визит
Порций: 6

Ингредиенты

Cost per serving $1.12 view details

Инструкции

  1. Clean the mushrooms and cut them in 1/2-inch dice. Heat a Tbsp. of extra virgin olive oil and a tsp. of butter in a large non-stick skillet and stir the chopped garlic in it for a minute. Add in the mushrooms and a little salt, and saute/fry for 10-12 min, till they are tender and starting to sizzle.
  2. In another skillet, cook the minced onions in the remaining extra virgin olive oil and butter, with a dash of salt, till they are soft and turning golden brown.
  3. Peel the potatoes and cut them in 1/2-inch dice. Combine them in a saucepan with the white wine and sufficient water just barely to cover them, as well as 1/2 tsp. of salt. Bring the water to a boil, lower the heat to a simmer, cover the pan tightly, and cook for 10-15 min, till the potatoes are just tender. Remove the lid and continue cooking gently, stirring once or possibly twice, till the liquid is reduced and thickened to a sauce. Stir in the sauteed onions and mushrooms, as well as minced parsley and fresh-grnd black pepper to taste.
  4. Allow the potato-mushroom mix to cold slightly, then fill the crepes.
  5. Spoon 2-3 rounded Tbsp. of filling across the center of each crepe, then sprinkle a litle grated cheese over the filling before rolling or possibly folding the crepe loosely over it. You should have about a dozen filled crepes.
  6. Cover the crepes loosely with aluminum foil and bake in a 350 degree oven for 10-15 min, or possibly till they are warm through and the cheese is completely melted.

Nutrition Facts

Amount Per Serving %DV
Serving Size 308g
Recipe makes 6 servings
Calories 276  
Calories from Fat 92 33%
Total Fat 10.49g 13%
Saturated Fat 5.07g 20%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 64mg 3%
Potassium 1004mg 29%
Total Carbs 34.09g 9%
Dietary Fiber 3.9g 13%
Sugars 5.36g 4%
Protein 10.39g 17%
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