Buckwheat Crepes With Potato And Mushroom Filling Recipe

Clean the mushrooms and cut them in 1/2-inch dice.
Heat a Tbsp.
of extra virgin olive oil and a tsp.
of butter in a large non-stick skillet and stir the chopped garlic in it for a minute.
Add in the mushrooms and a little salt, and saute/fry for 10-12 min, till they are tender and starting to sizzle.
In another skillet, cook the minced onions in the remaining extra virgin olive oil and butter, with a dash of salt, till they are soft and turning golden brown.
Peel the potatoes and cut them in 1/2-inch dice.
Combine them in a saucepan with the white wine and sufficient water just barely to cover them, as well as 1/2 tsp.
of salt.
Bring the water to a boil, lower the heat to a simmer, cover the pan tightly, and cook for 10-15 min, till the potatoes are just tender.
Remove the lid and continue cooking gently, stirring once or possibly twice, till the liquid is reduced and thickened to a sauce.
Stir in the sauteed onions and mushrooms, as well as minced parsley and fresh-grnd black pepper to taste.
Allow the potato-mushroom mix to cold slightly, then fill the crepes.
Spoon 2-3 rounded Tbsp.
of filling across the center of each crepe, then sprinkle a litle grated cheese over the filling before rolling or possibly folding the crepe loosely over it.
You should have about a dozen filled crepes.
Cover the crepes loosely with aluminum foil and bake in a 350 degree oven for 10-15 min, or possibly till they are warm through and the cheese is completely melted.