Mushroom and Leek Crepes
| Yield: | 1 Servings |
| Categories: | Fat |
| 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 |
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