Mushroom Leek Crepes
dash soy sauce
grated Swiss, Manchego, or other firm aged cheese
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Slice the white and light green parts of the leek into 1/2″ slices and separate into rings. Wash well. Drain.
Wipe the mushrooms and slice 1/2″ thick.
Melt butter and oil together in a large skillet. Add the leeks and cover. Cook over medium-high heat 2-3 minutes until softened.
Add the mushrooms and cover again. Cook another 2-3 minutes until very soft and beginning to brown.
Add a dash of soy sauce and black pepper and remove from heat.
Cut tough stems from chard. If the chard is young, you can leave the stems on. Lay a chard leaf in each crepe.
Spread 1/4 of the filling on each chard leaf and fold the crepe over to cover.
Place crepes in a baking pan and sprinkle with cheese.
Broil until melted.
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