Whole Wheat Crepes With Mushrooms
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
|Brewer's yeast||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Whipping cream||4 Tablespoon|
|Lemon||1⁄2 , juiced|
|Parsley||1 Tablespoon, chopped|
Wash, pat dry, clean, and thickly slice the mushrooms.
Halve the leek lengthwise, wash, remove the root-end and the dark green leaves, and cut into 1/4-inch slices.
Cook the vegetables covered in 1 tablespoon of the butter 10 to 15 minutes, stirring often.
Mix the flour and yeast with 1/2 teaspoon of the salt.
Heat the milk and stir into the flour.
Set aside 5 minutes.
Whisk the eggs into the batter.
In a small pan melt a little butter at a time to cook very thin crepes golden brown on both sides.
Stir the cream, remaining salt, lemon juice, and parsley into the mushrooms.
Fill the crepes with the mushroom filling.