1/2 Photos of Scallion Wild Rice Crepes, Mushroom Filled W/ Red Pepper Sauce
2 hrs 15 mins
Wish I Could Cook's Note:
From Gourmet Magazine (November 2002) these savory crepes are the perfect vegetarian entree for a fancy dinner party. Each component can be made 2-days ahead, then assembled at the last minute. Not difficult to make, but there are a lot of steps. The result is worth the effort! Recipe by Shelly Wiseman. (Can substitute jarred roasted red peppers. And green onions are the same as a scallion...) Edited to add: Sauted portabello strips can completely replace all the fussiness with the dried mushrooms. I also served this with creamed spinach in place of the red pepper sauce. Just depends on what color looks best to you.
My Private Note
Units: US | Metric
- 4 cups water
- 1 cup wild rice (uncooked, about 5 oz)
- 1 1/2 teaspoons salt
- 1 3/4 cups whole milk
- 4 large eggs
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup all-purpose flour
- 1/4 teaspoon black pepper
- 3/4 cup thinly sliced scallion
- 3 medium red bell peppers (18 oz)
- 1/2 cup water
- 2 tablespoons olive oil
- 1 1/2 teaspoons balsamic vinegar
- 3/4 teaspoon salt
- 1 1/2 ounces dried porcini mushrooms
- 3/4 cup boiling-hot water
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 lbs fresh cremini mushrooms, trimmed and thinly sliced
- 3 large garlic cloves, minced
- 3/4 teaspoon minced fresh rosemary
- 3/4 teaspoon minced fresh thyme
- 3/4 teaspoon salt
- thinly sliced scallion
- 1Make crêpe batter:.
- 2Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat and cook, covered, over low heat until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and cool to warm.
- 3Blend together milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
- 4Make sauce while rice cooks:.
- 5Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- 6When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
- 7Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
- 8Make filling while batter stands:.
- 9Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
- 10Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
- 11Cook and assemble crêpes:.
- 12Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 1/3 cup batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.).
- 13Preheat oven to 400°F.
- 14Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling centered over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (making a cone shape), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
- 15Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
- 16While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
- 17Put sauce on each of 6 plates and top with 2 crêpes.
- 18Cooks’ notes:.
- 19Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
- 20Red pepper sauce can be made 2 days ahead and chilled, covered.
- 21Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
- 22Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking.
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Nutritional Facts for Scallion Wild Rice Crepes, Mushroom Filled W/ Red Pepper Sauce
Serving Size: 1 (591 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 583.9
- Calories from Fat 311
- Total Fat 34.5 g
- Saturated Fat 15.8 g
- Cholesterol 181.9 mg
- Sodium 1264.7 mg
- Total Carbohydrate 55.1 g
- Dietary Fiber 5.3 g
- Sugars 9.5 g
- Protein 17.1 g