Complex vegetarian – adapted from this Epicurious recipe. The crepes were delicious but a bit temperamental – I had to thin the batter a bit as the wild rice made them a bit bulky at first. I added shredded fontina cheese to the mushroom filling, and the roasted red pepper sauce had a bit of balsamic vinegar for an interesting counterpoint.
Served with asparagus in shallot-dill butter.