Mushroom and fontina filled scallion and wild rice crepes

ellen — Fri, 10 Apr 2009 18:38:40 +0000

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.