Name: Crapes with Grapes
Cook time: 10 min
Total time: 10 min
Ingredients: 4 cooked crepes; 1 cup seedless grapes, mix of green and red if possible; 1 tablespoon butter; 1 tablespoon brown sugar; 2 tablespoons cream sherry or port wine; 1/4 cup plain yogurt; 1/4 cup creme fraiche or Mexican crema or sour cream

Mushroom Leek Crepes

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★★★★★

5 from 1 review

Author: Hilah Johnson
Cook Time: 10 mins
Total Time: 10 minutes
Yield: 2-4 1x

Ingredients

Scale

4 cooked crepes
3 leeks
1 pound mushrooms
1 tablespoon butter
2 tablespoons olive oil
dash soy sauce
black pepper
4 chard leaves
1/4 cup grated Swiss, Manchego, or other firm aged cheese

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Instructions

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.

Find it online: https://hilahcooking.com/crepe-fillings/

Mushroom Leek Crepes

Ingredients

Instructions

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