Name: Wild Rice Crepes With Hazelnut Pesto Recipe
Total time: 75 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

Zinc

Vitamins & Minerals

Our wild rice crpes are studded with wild rice and filled with goat cheese, bacon and fresh asparagus. They are drizzled with a delicate pesto made with hazelnuts, fresh herbs and lemon juice. 

How to make Wild Rice Crepes With Hazelnut Pesto Recipe

Savor The Best

Crawler

Italian

<p>Our wild rice crpes are studded with wild rice and filled with goat cheese, bacon and fresh asparagus. They are drizzled with a delicate pesto made with hazelnuts, fresh herbs and lemon juice. </p>

Non Vegetarian

Dry wild rice

White spelt flour or traditional all purpose flour

Water

Milk

Pinch of salt

Butter

Asparagus spears,  trimmed

Diced onion

Soft goat cheese,  room temperature

Slices crisp cooked bacon,  crumbled or chopped

Watercress or fresh herbs for garnish

Toasted and skinned hazelnuts

Chopped fresh thyme

Freshly squeezed lemon juice

Pinch of sea salt and few grindings of black pepper

Olive oil

Add one cup of water to a small saucepan set over high heat and when it begins to boil, add the wild rice. Reduce the heat to low and simmer for 30 minutes. Drain the rice and reserve.

step 1

Combine the flour, water, milk, egg and salt in a blender and process until well blended. Add the melted butter and process just enough to blend. Transfer the mixture to a medium-size bowl, cover and refrigerate for 1 hour.

step 2

Stir the wild rice into the crepe batter. Heat a 9-inch crepe pan or non-stick skillet over medium heat. Pour 1/4 cup of the batter into the crepe pan and swirl it around to cover the entire bottom. Cook until the crepe is no longer shiny on the surface and the edges have begun to pull away from the pan and begin to curl sightly, about 1 1/2 to 2 minutes. Flip the crepe and cook until the second side is nicely browned. Transfer to a plate and repeat with the remaining batter. Reserve 4 crepes for this recipe and any remaining crepes can be frozen for a later use.

step 3

Add the hazelnuts to the bowl of a food processor and pulse until they are finely chopped. Add the thyme, lemon juice and salt and pepper and process to mix. While the processor is running, slowly drizzle in the olive oil. Transfer the pesto to a small dish and reserve. Makes about 3/4 cup.

step 4

step 5

Prepare a large pan or bowl with ice water. Reserve.

step 6

Fill a large pan or skillet with water and bring it to a boil over high heat. Add the asparagus spears and cook just until barely tender and still bright green, about 2 minutes. Drain and immediately plunge them into the ice water to stop the cooking process. When they have cooled in the ice water, transfer the spears to a kitchen towel to drain. Reserve.

step 7

In a small skillet set over medium-high heat, add the butter and when it has melted add the onion and cook, stirring frequently until the onions have turned translucent but not brown. Adjust the heat if necessary. Transfer to a dish and when they have cooled add the goat cheese and the crumbled crisp bacon stirring to blend well.

step 8

Spread 1/4 of the goat cheese mixture down the center of each crepe, add 3 or 4 asparagus spears on top then fold over the two sides of the crepe to cover the filling. Place the filled crepes on greased baking sheet and transfer to the oven and bake until the filling is hot, about 6 to 8 minutes.

step 9

Transfer the crepes to individual plates and drizzle some of the hazelnut pesto over the top, garnish with the watercress or fresh herbs and lemon wedges.

step 10