Wild Rice Crepes
Wild Rice Crepes
Wild Rice Chef
I'm excited to share this recipe for Wild Rice Crepes with you. The inclusion of wild rice adds a nutty taste and texture to these crepes, making them a tasty and unusual take on a typical morning meal. For extra richness, these crepes are packed with a delicious blend of mushrooms, garlic, wild rice, spinach, and cheese and topped with a creamy mushroom soup. This breakfast or brunch meal serves 8 and is ideal for a special occasion or entertaining.
- 2 large eggs
- 1 1/4 cups milk
- 3/4 cups flour
- 1/4 tsp salt
- 1 tbsp melted butter
- 1/2 cup well-cooked wild rice
- 4 tsp butter for cooking crepes
- 1 pkg (6oz) Portobello sliced mushrooms
- 3 cloves garlic, minced
- 3 tbsp canola oil
- 1/2 cup cooked wild rice
- 1 cup shredded Fancy Brand® Cheddar Cheese with onion and garlic salt, divided
- 1 box (9 oz) frozen Green Giant® spinach, thawed and squeezed to drain
- 1 can (10 3/4 oz) Campbell's Cream of Mushroom Soup
In large bowl, whisk eggs in milk.
Add dry ingredients, mix well; stir in melted butter and wild rice.
In 9" skillet; melt 1/2 tsp butter.
Pour 1/4 cup batter on hot skillet; cook until golden brown.
Turn crepe over; cook 1 minute.
Remove and set aside; repeat with remaining batter.
Preheat oven to 400°F.
In large skillet, sauté mushrooms and garlic in oil; stir in wild rice, 1/2 cup cheese and spinach.
Place 3 tbsp filling on each crepe; roll.
Place seam down on greased 9x13 baking pan.
Spread soup over crepes; top with remaining cheese.
Bake 15 minutes.
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