Mushroom And Leek Crepes

For Filling: Braise the leeks in the white wine for 20 minutes. Add the domestic and fresh shiitake mushrooms. Add the balsamic vinegar to the mushrooms and cook until all of the liquid has been released and is mostly reduced.

Add salt and pepper to taste before the mushrooms are completely cooked. Toss with the parsley or mixed herbs.

For Crepe Batter: Sift the flours and masa harina together. Mix in the water until the batter forms a light cream that can coat a wooden spoon. If the batter is lumpy, you can blend it in a blender.

Make a test crepe. Ladle about 3 ounces of batter onto a nonstick skillet. Cook until golden on both sides. The crepe should be wafer-thin and malleable; if not, add more water and mix again.

For Sauce: Add the shiitake mushrooms, onions, and domestic mushrooms to the water. Cook for 30 to 45 minutes, until the onions become soft and some of the liquid is reduced.

Use a slotted spoon to remove the onions and mushrooms, reserving the liquid. Add 2 cups of red wine to the stock and cook for a few minutes on a very high flame to reduce the alcohol.

Gradually whisk the semolina flour into the simmering hot stock until thickened but still pourable.

Preheat the oven to 375 degrees F.

For each crepe, fill with one-third cup filling and top with 1 1/2 tablespoons sauce. Roll and place in a baking pan. Repeat until you've made all the crepes.

Ladle more sauce over the crepes in a baking dish and bake for 10 minutes, or just until hot. Use chopped parsley or chopped fresh herbs as a garnish.