NewsStephanie Izard's Rice Crepes, Romanesco Puree, and Mushroom Gastrique

Posted Jan 12, 2011

By Stephanie Izard

We love this savory crepe guest recipe from Chef Stephanie Izard of Girl & the Goat. 


Rice crepes:

yields 24 crepes

  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup corn starch
  • 2.25 cup water
Romanesco puree:

yields 1 pint

  • 6 cups romanesco, chopped
  • 6 garlic cloves
  • 1 quart heavy cream
  • 1 quart chicken stock
Mushroom gastrique:

yields 1 cup

  • 1 quart red wine vinegar
  • ½ cup dried shiitake mushrooms
  • ½ cup sugar
  • 1 each dried Thai “bird’s beak” chilis


  1. Mix all ingredients for the rice crepes (above). Split into two large deli containers. Shake well. Let rest at least two hours. Fry crepes.
  2. Combine all the ingredients for the romanesco puree (above) in a pot. bring to a simmer and let cook until the romanesco is very soft. Remove from heat and strain. Puree the romanesco. Season with salt to taste.
  3. Combine all the ingredients for the mushroom gastrique in a sauce pot. Bring to a boil and let reduce to 1 cup. Remove from heat and strain. Let cool before use.