Scallion Wild Rice Crepes Mushroom Filled W Red Pepper Sauce
Delight your taste buds with these elegant Scallion Wild Rice Crepes filled with a savory mushroom mixture and topped with a luscious red pepper sauce. Perfectly balanced between earthy and creamy, these gluten-free-friendly crepes combine the nutty richness of wild rice and the fresh zing of scallions to create a delicate yet hearty base. Filled with sautéed garlic mushrooms, creamy Parmesan, and wrapped in the warmth of roasted bell peppers blended into a velvety sauce, this dish offers a symphony of flavors in every bite. Ideal for brunch, dinner, or entertaining, these crepes come together in just over an hour and make a stunning presentation when garnished with fresh parsley. Treat yourself to this restaurant-worthy recipe that showcases the vibrant harmony of wholesome grains, bold vegetables, and irresistible savory notes!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup Cooked wild rice
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 large Eggs
- 3 stalks Scallions (finely chopped)
- 1 teaspoon Salt
- 2 tablespoons Butter (for greasing the pan)
- 2 tablespoons Olive oil
- 2 cups Button mushrooms (sliced)
- 2 cloves Garlic (minced)
- 0.5 cup Heavy cream
- 0.25 cup Parmesan cheese (grated)
- 2 large Roasted red bell peppers (jarred or homemade)
- 0.5 cup Vegetable broth
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.5 teaspoon Salt (for sauce)
- 0.25 teaspoon Black pepper
Instructions
In a blender, combine cooked wild rice, flour, milk, eggs, scallions, and salt for the crepe batter. Blend until smooth and let the batter rest for 15 minutes.
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of the batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift easily, then flip and cook for another minute. Repeat with the remaining batter and set crepes aside.
Heat olive oil in a large pan over medium heat. Add sliced mushrooms and cook for 5-7 minutes until softened and golden. Add minced garlic and cook for an additional minute until fragrant.
Stir in heavy cream and Parmesan cheese to the mushrooms. Cook for 2-3 minutes until the mixture thickens. Remove from heat and set the filling aside.
In a blender, combine roasted red bell peppers, vegetable broth, salt, and black pepper. Blend until smooth. Pour the mixture into a saucepan and simmer over low heat for 5 minutes to warm through and slightly thicken.
To assemble, spoon about 2 tablespoons of the mushroom filling into the center of each crepe and fold them into quarters or roll them up.
Place the filled crepes on a plate and drizzle with the warm red pepper sauce. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
