Best Scallion Crepes Recipes

SCALLION WILD RICE CREPES, MUSHROOM FILLED W/ RED PEPPER SAUCE

Steps:

• Make crêpe batter:.
• 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 milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
• Make sauce while rice cooks:.
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
• Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
• Make filling while batter stands:.
• Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
• Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
• Cook and assemble crêpes:.
• Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 1/3 cup batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.).
• Preheat oven to 400°F.
• Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling centered over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (making a cone shape), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
• Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
• While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
• Put sauce on each of 6 plates and top with 2 crêpes.
• Cooks' notes:.
• Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
• Red pepper sauce can be made 2 days ahead and chilled, covered.
• Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
• Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking.

SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST

Steps:

• To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
• To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
• Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
• When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
• Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.

SCALLION CREPES

Steps:

• Mix all ingredients, through seltzer, in blender and blend until smooth.
• Make crepes, to whatever size you want: brush crepe pan with melted butter (or spray with Pam), pour batter and tilt pan to cover. Cook 30 seconds, flip and cook 30 seconds more. Place crepe on wire rack and continue making remaining crepes.
• Use immediately, or stack when cool and wrap in plastic until ready to serve.

SCALLION CREPES

Steps:

• 1) Heat crepe pan, melt a bit of butter 2) Pour 1/2 C batter in pan and tilt to cover bottom 3) Cook until air pockets appear, flip and cook on second side 4) Cool on wire rack until ready to fill

SCALLION WILD RICE CREPES WITH MUSHROOM FILLING AND RED PEPPER SAUCE

Steps:

• Make crêpe batter:
• 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 milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
• Make sauce while rice cooks:
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
• Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
• Make filling while batter stands:
• Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
• Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
• Cook and assemble crêpes:
• Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 3 tablespoons batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.)
• Preheat oven to 400°F.
• Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (see photo, opposite), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
• Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
• While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
• Put 2 crêpes on each of 6 plates and serve with sauce.

SCALLION WILD RICE CREPES, MUSHROOM FILLED W/ RED PEPPER SAUCE

Steps:

• Make crêpe batter:.
• 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 milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
• Make sauce while rice cooks:.
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
• Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
• Make filling while batter stands:.
• Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
• Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
• Cook and assemble crêpes:.
• Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 1/3 cup batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.).
• Preheat oven to 400°F.
• Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling centered over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (making a cone shape), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
• Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
• While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
• Put sauce on each of 6 plates and top with 2 crêpes.
• Cooks' notes:.
• Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
• Red pepper sauce can be made 2 days ahead and chilled, covered.
• Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
• Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking.

SCALLION CREPES

Steps:

• 1. Whisk the eggs, sugar, and salt in a bowl until the sugar and salt are dissolved. Whisk in the milk and 1/2 cup water to blend well, then add the flour and whisk just to mix. If the batter looks lumpy, strain it into another bowl. Whisk in the scallions and sesame oil. The batter should be the consistency of heavy cream. If too thick, thin it with a little more water.2. Lightly spray a 5-inch crêpe pan with oil (or brush with a little more sesame oil) and heat over a medium heat. (When the pan is the proper temperature, a drop of water will evaporate in 2 to 3 seconds.) Off the heat, add 2 tablespoons crêpe batter to the pan all at once. Gently tilt and rotate the pan to form a thin, 4-inch round pancake.3. Return the pan to the heat and cook the crêpe until lightly browned on both sides, 1 to 2 minutes per side, turning with a spatula. As the crêpes are done, stack them on a plate on top of one another. For best results, spray the pan lightly with oil between crêpes.Makes about sixteen 4-inch crêpes