SCALLION WILD RICE CREPES W/MUSHROOM FILLING & RED PEPPER SAUCE

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SCALLION WILD RICE CREPES WITH MUSHROOM FILLING AND

RED PEPPER SAUCE

 

Active time: 1 3/4 hr Start to finish: 3 1/2 hr

 

For crêpes

4 cups water

1 cup wild rice (5 oz)

1 1/2 teaspoons salt

1 3/4 cups whole milk

4 large eggs

1 stick (1/2 cup) unsalted butter, melted and cooled

slightly

1 cup all-purpose flour

1/4 teaspoon black pepper

3/4 cup thinly sliced scallions

 

For sauce

3 red bell peppers (18 oz)

1/2 cup water

2 tablespoons olive oil

1 1/2 teaspoons balsamic vinegar

3/4 teaspoon salt

 

For filling

1 1/2 oz dried porcini mushrooms

3/4 cup boiling-hot water

2 tablespoons olive oil

2 tablespoons unsalted butter

1 1/2 lb fresh cremini mushrooms, trimmed and thinly

sliced

3 large garlic cloves, minced

3/4 teaspoon minced fresh rosemary

3/4 teaspoon minced fresh thyme

3/4 teaspoon salt

 

Garnish: thinly sliced scallions

Special equipment: 16 (5-inch) squares of wax paper; a

well-seasoned 6- to 7-inch crêpe pan or nonstick

skillet

 

Make crêpe batter:

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.

 

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.

 

Make sauce while rice cooks:

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.

 

When cool enough to handle, peel peppers, discarding

stems and seeds, and coarsely chop.

 

Purée peppers with water, oil, vinegar, and salt in

cleaned blender until smooth. Season with pepper and

pour into a small heavy saucepan.

 

Make filling while batter stands:

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.

 

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.

 

Cook and assemble crêpes:

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 3 tablespoons

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.)

 

Preheat oven to 400°F.

 

Brush some melted butter on bottom of a large shallow

baking pan (1 inch deep). Spread 1/4 cup filling over

half of 1 crêpe, then fold other half over filling to

form a half-moon. Fold half-moon in thirds,

overlapping outer sections (see photo, opposite), and

transfer to baking pan. Repeat procedure with 11 more

crêpes, arranging in 1 layer in baking pan.

 

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.

 

 

While crêpes are baking, heat sauce over low heat

until hot, about 5 minutes.

 

Put 2 crêpes on each of 6 plates and serve with sauce.

 

 

Cooks' notes:

• Wild rice can be cooked 2 days ahead and cooled,

uncovered, then chilled, covered. • Red pepper sauce

can be made 2 days ahead and chilled, covered.

• Filling can be made 1 day ahead and cooled,

uncovered, then chilled, covered.

• Crêpes can be made and filled 1 day ahead and

chilled, wrapped in foil. Brush with melted butter

just before baking.

 

Makes 6 main-course servings

 

 

 

 

 

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