Name: Scallion Wild Rice Crepes with Mushroom Filling and Red Pepper Sauce
Cook time: 1 3/4 hr
Total time: 3 1/2 hr
Yield: Makes 6 main-course servings
Ingredients: 4 cups water; 1 cup wild rice (5 oz); 1 1/2 teaspoons salt; 1 3/4 cups whole milk; 4 large eggs; 1 stick (1/2 cup) unsalted butter, melted and cooled slightly; 1 cup all-purpose flour; 1/4 teaspoon black pepper; 3/4 cup thinly sliced scallions; 3 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 oz dried porcini mushrooms; 3/4 cup boiling-hot water; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 1/2 lb 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; Garnish: thinly sliced scallions; 16 (5-inch) squares of wax paper; a well-seasoned 6- to 7-inch crêpe pan or nonstick skillet

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Scallion Wild Rice Crepes with Mushroom Filling and Red Pepper SauceRichard Gerhard Jung

For more information about cooking wild rice, see Born to Be Wild.

Active time: 1 3/4 hr Start to finish: 3 1/2 hr

Cooks' notes:

Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.

Red pepper sauce can be made 2 days ahead and chilled, covered.

Filling cann be made 1 day ahead and cooled, uncovered, then chilled, covered.

Crêpes can be made and filled 1 day ahead and chilled, wrapeed in foil. Brush with melted butter just before baking.

Recipe notes

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