Wild Rice Crêpes Wild Rice Crêpes

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Holiday Celebrations: 2007



In saucepan, bring 2 cups (500 mL) water, wild rice and 1/2 tsp (2 mL) of the salt to boil. Reduce heat, cover and simmer until most of the rice is split and tender, about 45 minutes. Remove from heat; let stand, covered, for 5 minutes. Drain well and let cool.

Meanwhile, in bowl, whisk flour with remaining salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through fine sieve into bowl. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate batter and rice separately for up to 24 hours.)

Heat 8-inch (20 cm) crepe pan or skillet over medium heat; brush lightly with some of the remaining butter. Stir rice into batter. For each crepe, pour 1/3 cup (75 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)

Nutritional facts Per Cr&#234pe: about

  • Sodium 205 mg
  • Protein 5 g
  • Calories 148.0
  • Total fat 6 g
  • Cholesterol 75 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 7.0
  • Folate 20.0
  • Calcium 4.0
  • Vitamin A 7.0
Share X

Wild Rice Crêpes