- Portion size 12 servings
- Credits : Holiday Celebrations: 2007
Ingredients
Method
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 Crêpe: 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
%RDI
- Iron 7.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 7.0
