Instructions: Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon of olive oil and a teaspoon of butter in a large non-stick skillet and stir the minced garlic in it for a minute. Add the mushrooms and a little salt, and saute for 10-12 minutes, until they are tender and starting to sizzle.

In another skillet, cook the chopped onions in the remaining olive oil and butter, with a dash of salt, until they are soft and turning golden.

Peel the potatoes and cut them in 1/2-inch dice. Combine them in a saucepan with the white wine and enough water just barely to cover them, as well as 1/2 teaspoon of salt. Bring the water to a boil, lower the heat to a simmer, cover the pan tightly, and cook for 10-15 minutes, until the potatoes are just tender. Remove the lid and continue cooking gently, stirring once or twice, until the liquid is reduced and thickened to a sauce. Stir in the sauteed onions and mushrooms, as well as chopped parsley and fresh-ground black pepper to taste.

Allow the potato-mushroom mixture to cool slightly, then fill the crepes.

Spoon 2-3 rounded tablespoons of filling across the center of each crepe, then sprinkle a litle grated cheese over the filling before rolling or 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 minutes, or until they are hot through and the cheese is completely melted.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.