Scallion Wild Rice Crepes, Mushroom Filled W/ Red Pepper Sauce

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.


  • For crepes

  • 4cups water
  • 1cup wild rice (uncooked, about 5 oz)
  • 1 12teaspoons salt
  • 1 34cups whole milk
  • 4large eggs
  • 12cup unsalted butter, melted and cooled slightly
  • 1cup all-purpose flour
  • 14teaspoon black pepper
  • 34cup thinly sliced scallion
  • For sauce

  • 3medium red bell peppers (18 oz)
  • 12cup water
  • 2tablespoons olive oil
  • 1 12teaspoons balsamic vinegar
  • 34teaspoon salt
  • For filling

  • 1 12ounces dried porcini mushrooms
  • 34cup boiling-hot water
  • 2tablespoons olive oil
  • 2tablespoons unsalted butter
  • 1 12lbs fresh cremini mushrooms, trimmed and thinly sliced
  • 3large garlic cloves, minced
  • 34teaspoon minced fresh rosemary
  • 34teaspoon minced fresh thyme
  • 34teaspoon salt
  • Garnish

  • thinly sliced scallion

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