Wild Rice Crepes With Hazelnut Pesto Recipe

Ingredients For Wild Rice Crepes With Hazelnut Pesto Recipe

• 0.25 cup Dry wild rice
• 0.5 cup White spelt flour or traditional all purpose flour
• 0.5 cup Water
• 0.5 cup Milk
• 1 Egg
• pinch Pinch of salt
• 1 tablespoon Butter
• 16 Asparagus spears, trimmed
• 4 tablespoon Butter
• 0.5 cup Diced onion
• 4 ounce Soft goat cheese, room temperature
• 4 Slices crisp cooked bacon, crumbled or chopped
• Watercress or fresh herbs for garnish
• 1 ounce Toasted and skinned hazelnuts
• 2 tablespoon Chopped fresh thyme
• 0.25 cup Freshly squeezed lemon juice
• pinch Pinch of sea salt and few grindings of black pepper
• 0.5 cup Olive oil