Wild Rice Crepes

2 large eggs
1 1/4 cups milk
3/4 cups flour
1/4 tsp salt
1 tbsp melted butter
1/2 cup well-cooked wild rice
4 tsp butter for cooking crepes

In large bowl, whisk eggs in milk. Add dry ingredients, mix well; stir in melted butter and wild rice. In 9" skillet; melt 1/2 tsp butter. Pour 1/4 cup batter on hot skillet; cook until golden brown. Turn crepe over; cook 1 minute. Remove and set aside; repeat with remaining batter.

Filling:
1 pkg (6oz) Portobello sliced mushrooms
3 cloves garlic, minced
3 tbsp canola oil
1/2 cup cooked wild rice
1 cup shredded Fancy Brand® Cheddar Cheese with onion and garlic salt, divided
1 box (9 oz) frozen Green Giant® spinach, thawed and squeezed to drain
1 can (10 3/4 oz) Campbell's Cream of Mushroom Soup

Preheat oven to 400°F. In large skillet, sauté mushrooms and garlic in oil; stir in wild rice, 1/2 cup cheese and spinach. Place 3 tbsp filling on each crepe; roll. Place seam down on greased 9x13 baking pan. Spread soup over crepes; top with remaining cheese. Bake 15 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council