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!
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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 |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5200 mg | 226% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 30.4 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 1262 mg | 97% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2185 mg | 46% | |
*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.
