MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: BUCKWHEAT CREPES WITH POTATO AND MUSHROOM FILLING
  Categories: Vegetarian
       Yield: 6 Servings
  
      12 lg Buckwheat Crepes
       1 lb Portobello or shiitake
            -mushrooms
       1 tb Olive oil
       1 tb Butter
       2    Cloves garlic; minced
            Salt to taste
       3 lg Yellow onions; chopped
       1 ts Olive oil
       2 lg Russet potatoes
     1/2 c  Dry white wine
            Flat-leaf parsley; coarsely
            -chopped
            Fresh ground black pepper
       4 oz Swiss or Fontina cheese;grat
  
   Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon
   of olive oil and a teaspoon of butter in a large non-stick skillet
   and stir the minced garlic in it for a minute. Add the mushrooms and
   a little salt, and saute for 10-12 minutes, until they are tender and
   starting to sizzle.
   
   In another skillet, cook the chopped onions in the remaining olive
   oil and butter, with a dash of salt, until they are soft and turning
   golden.
   
   Peel the potatoes and cut them in 1/2-inch dice. Combine them in a
   saucepan with the white wine and enough water just barely to cover
   them, as well as 1/2 teaspoon of salt. Bring the water to a boil,
   lower the heat to a simmer, cover the pan tightly, and cook for 10-15
   minutes, until the potatoes are just tender. Remove the lid and
   continue cooking gently, stirring once or twice, until the liquid is
   reduced and thickened to a sauce. Stir in the sauteed onions and
   mushrooms, as well as chopped parsley and fresh-ground black pepper
   to taste.
   
   Allow the potato-mushroom mixture to cool slightly, then fill the
   crepes. Spoon 2-3 rounded tablespoons of filling across the center of
   each crepe, then sprinkle a litle grated cheese over the filling
   before rolling or folding the crepe loosely over it. You should have
   about a dozen filled crepes.
   
   Cover the crepes loosely with aluminum foil and bake in a 350 degree
   oven for 10-15 minutes, or until they are hot through and the cheese
   is completely melted.
   
   Source: “The New Vegetarian Epicure” by Anna Thomas
  
 MMMMM