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