Scallion Wild Rice Crepes with Mushroom Filling and Red Pepper Sauce

Ingredients

• 3 red bell peppers (18 oz)
• 4 cups water
• 1 cup wild rice
• 1 ½ teaspoons salt
• 1 ¾ cups whole milk
• 4 large eggs
• ½ cup unsalted butter
• + 19 more ingredients
• • 1 well-seasoned 6- to 7-inch crpe pan or nonstick skillet
  • 1 ½ pounds fresh cremini mushrooms
  • 3 large garlic cloves
  • ¾ teaspoon fresh rosemary
  • ¾ teaspoon fresh thyme
  • 2 tablespoons olive oil
  • 1 cup all-purpose flour
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons balsamic vinegar
  • ¾ teaspoon salt
  • 1 ½ ounces dried porcini mushrooms
  • ¾ cup water
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • scallions
  • 16 5-inch squares of wax paper
  • ½ cup water
  • ¾ cup scallions
  • 2 tablespoons unsalted butter

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...

View full recipe at Epicurious