crêpes with wild rice, herbs & spices

wild rice crepes feature

Thanks to your food processor or blender, you can load your next batch of crêpe batter up with a whack of wild rice, upping the protein and fibre factor in a serious way – like 2.5x than without it! Despite it’s name, wild rice is actually not rice, it’s the seed of marsh grass – and speaking of misleading monikers – buckwheat is not wheat, it’s a grain, peanuts aren’t nuts, they’re legumes & neither are pine nuts, they’re seeds. Similarly, french fries aren’t French, they’re Belgian, and Caesar salad belongs to Caesar Cardini, not Julius Caesar.

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So in the spirit of “what you see is what you get”, know before going in that that is not always the case –  welsh rabbit is cheese & toast, mincemeat is fruit & booze, sweetbreads are glands, rocky mountain oysters hang from bull’s, as in their testicles, bombay duck is fish, black pudding is sausage, gunpowder is tea, a bear claw is pastry, a colonial goose is lamb and of course ladyfingers, have nothing to do with ladies, or their fingers. So there you have it – a few good eats with handles designed to confuse – joining wild rice, which is questionably wild, and definitely not rice! On that note – let’s pulverize a little wild rice and stir more in to make the best darn crakes (crêpes/pancakes) to wrap or roll around just about anything – cause depending on how thick you make them, well you get where I’m going. OK, so give a crap, and make some crêpes – your people will love you for it!

click here to jump down to the crêpes with wild rice herbs & spices recipe

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1. Put eggs, milk, wild rice and olive oil in a food processor or blender.

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2. My food processor wasn’t breaking down the rice the way I wanted, so into the blender it goes.

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3. That’s more like it – I’ll use the blender next time.

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4. Measure the dry ingredients.

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5. Give it a good stir.

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6. Add the dry to the blender and let ‘er rip for several seconds.

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7. Put the wild rice in a mixing bowl.

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8. Add the batter to the wild rice.

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9. Give the batter a good mix and you’re ready to make crêpes!

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10. Heat up a pan and swirl with olive or vegetable oil.

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11. Pour a 1/4+ cup, swirl the pan to completely coat the bottom. Gauge for yourself if you need more or less batter, depending on the size of the pan. You’re after a thin crêpe.

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12. Leave it alone until the batter has set up before you flip it.

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13. And flip it, allowing it to brown on the other side – this won’t take long.

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14. Ladle & swirl.

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15. Set.

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16. Flip.

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17. Repeat. Pile ’em up until you’re done.

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18. And for a closer look – you can see that they’re about as thin as they can be to hold in all that yummy wild rice!

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