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!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Place the filled crepes on a plate and drizzle with the warm red pepper sauce. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1462.3g)

Amount per serving	% Daily Value*
Calories	2211.8

Total Fat 128.9g	0%
Saturated Fat 62.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 635.4mg	0%
Sodium 5199.7mg	0%
Total Carbohydrate 179.2g	0%
Dietary Fiber 13.4g	0%
Total Sugars 30.4g
Protein 77.5g	0%

Vitamin D 277.3IU	0%
Calcium 1261.6mg	0%
Iron 11.4mg	0%
Potassium 2185.3mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 14.2%

Carbs: 32.8%