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.
Serving size: Complete recipe
Calories 1597 Calories from Fat 698
% Daily Value*
Total Fat 80 g122.7%
Saturated Fat 44.8 g224.2%
Trans Fat 0 g
Cholesterol 628 mg209.3%
Sodium 2257.1 mg94%
Total Carbohydrates 176 g58.5%
Dietary Fiber 30.3 g121.3%
Sugars 26.7 g
Protein 59 g117.3%
Vitamin A 122.6% Vitamin C 112.4%
Calcium 56% Iron 104.2%
*Based on a 2000 Calorie diet