Savory Wild Rice Crepes with Mushroom Filling and Roasted Red Pepper Sauce
Elevate your vegetarian dining experience with these exquisite Savory Wild Rice Crepes filled with a rich mushroom mélange and adorned with a vibrant roasted red pepper sauce. Originating from Gourmet Magazine, this recipe encourages creativity, allowing you to prepare components in advance for a seamless assembly. The delicate, light crepes, infused with the nuttiness of wild rice and the freshness of scallions, contrast perfectly with the earthy flavored filling of fresh and dried mushrooms. This dish is not only a feast for the palate but also a treat for the eyes, making it an ideal centerpiece for a sophisticated dinner gathering. Whether enjoyed with the recommended red pepper sauce or a luscious creamed spinach serve, your guests are sure to be impressed!
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Water
4 cups (boiling)
Wild rice
1 cup (uncooked)
Salt
1 1/2 teaspoons (divided)
Whole milk
1 3/4 cups
Large eggs
4 (beaten)
Unsalted butter
1/2 cup (melted and cooled slightly)
All-purpose flour
1 cup
Black pepper
1/4 teaspoon
Thinly sliced scallion
3/4 cup
Red bell peppers
3 medium (18 oz) (roasted)
Water
1/2 cup
Olive oil
2 tablespoons (for sauce)
Balsamic vinegar
1 1/2 teaspoons
Dried porcini mushrooms
1 1/2 ounces (soaked & chopped)
Boiling-hot water
3/4 cup (for soaking mushrooms)
Olive oil
2 tablespoons (for sautéing)
Unsalted butter
2 tablespoons (for sautéing)
Fresh cremini mushrooms
1 1/2 lbs (trimmed and sliced)
Garlic cloves
3 large (minced)
Fresh rosemary
3/4 teaspoon (minced)
Fresh thyme
3/4 teaspoon (minced)
Salt
3/4 teaspoon
Instructions
1
To start, prepare the wild rice. Bring 4 cups of water to boiling in a medium saucepan, then stir in the uncooked wild rice and 1/2 teaspoon of salt. Cover and reduce the heat to low, simmering for 1 to 1.5 hours until the rice is tender and grains split open. Drain well and set aside to cool.
2
Next, blend the crêpe batter. In a blender, mix the milk, eggs, 3 tablespoons of melted butter, flour, black pepper, 1 teaspoon of salt, and 1 cup of the cooked wild rice until smooth, about 1 minute. Transfer to a bowl, incorporate the scallions and remaining 1/2 cup of wild rice (reserve any extras for future use). Let this batter rest, covered, at room temperature for 1 hour.
3
While the rice cooks and the batter rests, roast the red bell peppers either over open flames or under a broiler until the skins are blackened, about 10-15 minutes. Place them in a bowl, cover tightly with plastic wrap, and allow to steam for 20 minutes. After they cool sufficiently, peel off the skins, remove seeds and stems, and chop coarsely. Blend these roasted peppers with water, olive oil, balsamic vinegar, and salt in a cleaned blender until smooth, then heat the mixture in a saucepan over low heat.
4
Prepare the mushroom filling by soaking the dried porcini mushrooms in boiling water for about 20 minutes until softened. Once softened, rinse and chop finely, reserving the soaking liquid by filtering it through a sieve or dampened paper towel.
5
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over moderate heat. Add the chopped porcini, cremini mushrooms, garlic, rosemary, thyme, and salt, and sauté until the mushrooms are tender and the liquid evaporates, about 5 minutes. Then, add the reserved soaking liquid and cook until the mix thickens slightly. Adjust seasoning with salt and pepper to taste.
6
For the crêpes, heat a nonstick skillet over moderate heat. Lightly brush with some melted butter. Pour approximately 1/3 cup of batter into the skillet, tilting to coat the base evenly. Cook for about 1 minute or until lightly browned, then carefully flip and brown the other side for another minute. Transfer the cooked crêpe to a plate lined with wax paper, layering with more wax paper between each crêpe to prevent sticking. Continue until all batter is used.
7
Preheat your oven to 400°F (200°C). In a large shallow baking pan, brush the bottom with melted butter. Take a crêpe and spread about 1/4 cup of the mushroom filling over half, fold the other half over, and then fold it again in thirds to resemble a cone. Place in the baking pan and repeat with the remaining crêpes, ensuring they are arranged in a single layer.
8
Generously brush the tops of the assembled crêpes with melted butter. Bake in the upper third of the oven for about 15 minutes, or until the tops are crisp and the filling is thoroughly heated.
9
Serve by drizzling the roasted red pepper sauce on six plates and topping each with two baked crêpes. Enjoy your elegant vegetarian dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Wild Rice Crepes with Mushroom Filling?
They are an elegant vegetarian dish consisting of crepes made with wild rice and scallions, stuffed with a sautéed mushroom mélange, and served with a roasted red pepper sauce.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian and features mushrooms as the primary savory component.
How long does it take to cook the wild rice?
The wild rice needs to simmer for approximately 1 to 1.5 hours until it is tender and the grains split open.
Can I prepare parts of this recipe in advance?
Yes, the recipe components like the wild rice, mushroom filling, and red pepper sauce can be prepared ahead of time for easier assembly.
What types of mushrooms are used in the filling?
The filling uses a combination of dried porcini mushrooms and fresh cremini mushrooms.
How is the crepe batter made?
The batter is made by blending milk, eggs, melted butter, flour, salt, pepper, and cooked wild rice until smooth, then stirring in scallions.
How long should the crepe batter rest?
The batter should rest covered at room temperature for 1 hour before cooking.
How do you roast the red bell peppers?
Roast them over an open flame or under a broiler for 10-15 minutes until the skins are blackened.
What is in the roasted red pepper sauce?
The sauce consists of roasted red peppers, water, olive oil, balsamic vinegar, and salt blended until smooth.
How do you prepare the dried porcini mushrooms?
Soak them in boiling water for about 20 minutes, then rinse, chop finely, and reserve the soaking liquid.
Should I discard the porcini soaking liquid?
No, you should filter the liquid and add it to the mushroom filling to enhance the flavor and thicken the mixture.
What herbs season the mushroom filling?
The filling is seasoned with fresh minced rosemary and fresh thyme.
How do I cook the crepes in the skillet?
Pour 1/3 cup of batter into a nonstick skillet, cook for 1 minute until lightly browned, then flip and cook for another minute.
How do I prevent the crepes from sticking together?
Layer the cooked crepes between sheets of wax paper as you stack them.
What is the best way to fold the crepes?
Spread the filling over half the crepe, fold it in half, and then fold it into thirds to create a cone shape.
What oven temperature is used for baking the assembled crepes?
The oven should be preheated to 400°F (200°C).
How long do the crepes bake?
Bake them in the upper third of the oven for about 15 minutes until the tops are crisp.
Why is butter brushed on top of the crepes before baking?
Brushing with melted butter helps the crepes become crisp and golden while heating through.
How should I serve this dish?
Drizzle the roasted red pepper sauce onto plates and top with two baked crepes per serving.
What is the source of this recipe?
This recipe originated from Gourmet Magazine.
What can I serve instead of red pepper sauce?
A luscious creamed spinach is a recommended alternative to the red pepper sauce.
What is the texture of the crepes?
The crepes are delicate and light, with a subtle nuttiness from the wild rice and freshness from the scallions.
How many eggs are required?
The recipe calls for 4 large beaten eggs.
What type of flour should I use?
The recipe specifies 1 cup of all-purpose flour.
How much wild rice is needed for the batter?
One cup of cooked wild rice is blended into the batter, and an additional 1/2 cup is stirred in whole.
Do I need to peel the roasted peppers?
Yes, after steaming them in a bowl, the blackened skins should be peeled off before blending.
Is any oil used for sautéing the mushrooms?
Yes, use a combination of 2 tablespoons of olive oil and 1 tablespoon of butter.
Can I use different types of fresh mushrooms?
While cremini are recommended, you can likely substitute with other fresh varieties like button or shiitake.
How do I know when the mushroom filling is done?
Sauté until the mushrooms are tender and the liquid has evaporated, then cook further with the soaking liquid until thickened.
What makes this dish gourmet?
The combination of wild rice-infused crepes, porcini mushroom filling, and a handmade roasted pepper sauce creates a sophisticated, multi-layered flavor profile.