French Buckwheat Crepes With Mushrooms And Herbs

Directions

1. 1. In a blender puree flours, egg whites, whole egg, lowfat milk, and salt till the consistency of heavy cream. In a crepe pan or possibly skillet over medium-high heat, heat 1/2 tsp. oil till a drop of water sizzles on surface of pan. Ladle 1/4 c. batter onto pan. Cook crepe till lightly browned (30 to 60 seconds on each side). Set cooked crepes on a plate, and continue till all batter is used.
2. 2. Preheat broiler. In a skillet over medium-high heat, hot remaining oil and saute/fry mushrooms and green onions for 5 min, stirring frequently.
3. Add in asparagus, nutmeg, thyme, and applejack. Cook for 2 min, stirring frequently.
4. 3. Lightly oil a baking dish. Spoon about 2 Tbsp. filling into center of each crepe. Roll and lay, seam side down, in baking dish. Stack them if you run out of room. Sprinkle grated cheese over top and broil till lightly browned and bubbling.