Mushroom and Leek Crepes


Ingredients (use vegan versions):

  • 3 cups sliced leeks
  • 1/2 cup dry vegan white wine
  • 2 1/2 cups thinly sliced or small-diced domestic mushrooms
  • 2 1/4 ounces fresh shiitake mushrooms
  • 1 teaspoon balsamic vinegar
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon Italian parsley or mixed herbs


Crepe Batter:
Ingredients (use vegan versions):

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/3 cup masa harina (a type of corn
  • 2 cups water


Ingredients (use vegan versions):

  • 5 ounces dried shiitake mushrooms
  • 4 large onions, roughly chopped
  • 4 cups domestic mushrooms
  • 6 cups water
  • 2 cups dry vegan red wine
  • 6 tablespoons semolina
  • Freshly chopped parsley or other herb for garnish


For filling, braise leeks in vegan white wine for 20 minutes. Add domestic
and fresh shiitake mushrooms. Add balsamic vinegar to mushrooms and cook
until all liquid has been released and is mostly reduced. Add salt and
pepper to taste before mushrooms have been completely cooked. Toss with
parsley or mixed herbs. There should be 5 cups filling.

For the crepe batter, sift flours and masa harina together. Mix in
water until batter forms light cream that can coat wooden spoon. If
batter is lumpy, you can blend it in blender. Make test crepe. Ladle
about 3 ounces of batter onto nonstick skillet. Cook until golden on both
sides. The crepe should be wafer-thin and malleable; if not, add more
water and mix again. There should be about 3 cups batter, enough for 14

For sauce, add shiitake mushrooms, onions, and domestic mushrooms to
water. Cook for 30-45 minutes, until onions become soft and some of
liquid is reduced. Use slotted spoon to remove onions and mushrooms,
reserving liquid. There should be about 1 1/2 cups remaining. Add 2 cups
vegan red wine to stock and cook for a few minutes on very high flame to reduce
alcohol. Gradually whisk semolina flour into simmering hot stock until
thickened but still pourable. There should be about 2 2/3 cups sauce.

Preheat oven to 375 [degrees] F. For each crepe, fill with 1/3 cup
filling and top with 1 1/2 tablespoons sauce. Roll and place in baking
pan. Repeat until all 14 crepes are made. Ladle more sauce over crepes
in baking dish and bake 10 minutes, or just until hot. Use chopped
parsley or chopped fresh herbs as garnish.

Per serving (2 crepes):

Calories: 325 Cholesterol: 0 mg Total fat: 1.3 gm Saturated fat: 0.1gm

From Dr. Dean Ornish’s Program for Reversing Heart Disease.


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