Wild Rice Crêpes With Chicken, Mushrooms and Goat Cheese

Serves 4.

Note: Everything you love about creamy wild rice soup, wrapped up in a golden brown, buttery crêpe. If short of time, you can find wild rice precooked or frozen at the market. Or plan to cook it ahead: It will take from 30 to 60 minutes, depending on the type of wild rice. From Meredith Deeds.


• 1 1/4 c. whole milk

• 2 eggs

• 3 tbsp. unsalted butter, melted and cooled slightly

• 3/4 c. flour

• 1/2 tsp. salt

• 3/4 c. cooked wild rice (see Note)

• 1 tbsp. vegetable oil, divided


• 3 tbsp. unsalted butter, divided

• 8 oz. cremini mushrooms, cleaned and sliced

• 1/2 c. finely chopped onion

• 1 tsp. chopped fresh thyme

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 2 tbsp. flour

• 1 1/2 c. whole milk

• 1 1/2 c. shredded cooked chicken

• 3 oz. soft goat cheese

• 1/2 c. toasted sliced almonds

• 2 tbsp. chopped chives


Blend together 1 1/4 cups milk, eggs, 3 tablespoons melted butter, 3/4 cup flour and 1/2 teaspoon salt in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in cooked wild rice. Let batter stand, covered, at room temperature 30 minutes.

Meanwhile, heat 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 4 to 5 minutes. Lower the heat to medium and add the onion, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring, for another 3 minutes or until the onion is softened. Sprinkle 2 tablespoons flour over the vegetables and cook, stirring, for another 2 minutes. Stir in 1 1/2 cups milk and continue to cook until it comes to a simmer and thickens. Reduce the heat to low and stir in the chicken and goat cheese. Remove from heat and set aside while you make the crêpes.

Line a plate with a square of waxed paper. Heat 8-inch nonstick skillet over medium heat, then brush lightly with vegetable oil (you won’t need all the oil at once). Spoon about 1/4 cup batter into pan, tilting and rotating to coat bottom. Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of waxed paper. Make more crêpes with remaining batter, brushing pan lightly with oil as needed.

Fill each crêpe with about 1/3 cup of warm filling, roll up and garnish with sliced almonds and chives.

Nutrition information per serving:

Calories 710 Fat 44 g Sodium 890 mg

Carbohydrates 43 g Saturated fat 20 g Total sugars 12 g

Protein 36 g Cholesterol 210 mg Dietary fiber 3 g

Exchanges per serving: ½ milk, 1 veg., 2 starch, 3 ½ med-fat protein, 5 fat.