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1
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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2
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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3
Drain well in a colander and cool to warm.
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4
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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5
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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6
Let batter stand, covered, at room temperature 1 hour.
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7
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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8
(Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
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9
Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
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10
When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
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11
Puree peppers with water, oil, vinegar, and salt in cleaned blender until smooth.
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12
Season with pepper and pour into a small heavy saucepan.
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13
Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes.
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14
Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop.
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15
Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
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16
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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17
Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and saute, stirring, 1 minute.
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18
Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes.
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19
Season with salt and pepper.
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20
Line a plate with 1 square of wax paper.
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21
Heat crepe pan over moderate heat until hot, then brush lightly with some melted butter.
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22
Spoon about 3 tablespoons batter into pan, tilting and rotating to coat bottom.
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23
(If batter sets before skillet is coated, reduce heat slightly for next crepe.)
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24
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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25
Cook crepe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate.
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26
Top crepe with another square of wax paper.
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27
Make more crepes with remaining batter, brushing pan lightly with butter as needed.
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28
(You will have extra crepes.)
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29
Preheat oven to 400F.
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30
Brush some melted butter on bottom of a large shallow baking pan (1 inch deep).
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31
Spread 1/4 cup filling over half of 1 crepe, then fold other half over filling to form a half-moon.
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32
Fold half-moon in thirds, overlapping outer sections (see photo, opposite), and transfer to baking pan.
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33
Repeat procedure with 11 more crepes, arranging in 1 layer in baking pan.
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34
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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35
While crepes are baking, heat sauce over low heat until hot, about 5 minutes.
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36
Put 2 crepes on each of 6 plates and serve with sauce.
