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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make crêpe batter: | 2. Bring 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. | 3. Blend 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. | 4. Make sauce while rice cooks: | 5. Roast 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. | 6. When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop. | 7. Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan. | 8. Make filling while batter stands: | 9. Soak 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. | 10. Heat 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. | 11. Cook and assemble crêpes: | 12. Line 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.). | 13. Preheat oven to 400°F. | 14. Brush 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. | 15. Brush 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. | 16. While crêpes are baking, heat sauce over low heat until hot, about 5 minutes. | 17. Put sauce on each of 6 plates and top with 2 crêpes. | 18. Cooks’ notes: | 19. Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered. | 20. Red pepper sauce can be made 2 days ahead and chilled, covered. | 21. Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered. | 22. Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
wild rice	1	cup	uncooked	571.2	119.84	23.568	1.7280000000000002
salt	1 1/2	1/2		-	-	-	-
milk	1 3/4	3/4		260.47	20.4106	13.4505	13.9629
egg	4			286.0	1.44	25.12	19.02
butter	1/2	cup	unsalted melted cooled	171.0	7.857	5.343	14.4
purpose flour	1	cup		37.825	0.0	8.415	0.2125
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
scallion	3/4	cup	sliced	24.0	5.505	1.3725	0.1425
red bell pepper	3			37.825	0.0	8.415	0.2125
water	1/2	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
balsamic vinegar	1 1/2	1/2		21.12	4.0872	0.1176	0.0
salt	3/4	teaspoon		-	-	-	-
porcini mushroom	1 1/2	1/2	dried	37.825	0.0	8.415	0.2125
water	3/4	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
cremini mushroom	1 1/2	1/2	trimmed sliced	37.825	0.0	8.415	0.2125
garlic clove	3		minced	-	-	-	-
rosemary	3/4	teaspoon	minced	0.6877	0.1087	0.0174	0.0308
thyme	3/4	teaspoon	minced	0.606	0.1467	0.0334	0.0101
salt	3/4	teaspoon		-	-	-	-
scallion			sliced	24.0	5.505	1.3725	0.1425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.