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Scallion Wild Rice Crepes With Mushroom Filling And Red Pepper Sauce

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

3 red bell peppers (18 oz)

1/2 cup water

2 tablespoons olive oil

1 1/2 teaspoons balsamic vinegar

3/4 teaspoon salt

1 1/2 oz dried porcini mushrooms

3/4 cup boiling-hot water

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

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

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