Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREPES-----
1/2 c Whole wheat pastry flour
1/4 ts Salt
3/4 c Soymilk
1 t Safflower oil
-----SAUCE-----
1 tb Margarine
1 sm Onion, quartered & thinly
-- sliced
1 ea Garlic clove, minced
1 c Small white mushrooms, slice
1 tb + 1 ts flour
3/4 c Soymilk
2 tb Fresh minced dill
1/2 ts Dried tarragon
2 ts Lemon juice
Salt & pepper to taste
-----FILLING-----
24 ea Slender asparagus stalks
CREPES: Combine flour & salt in mixing bowl. Make a
well in the centre & pour in the soymilk & oil. Beat
till smooth. Heat a 6 or 7-inch skillet. when hot,
pour in 1/4 c of batter & tilt skillet till it's
evenly coated. Cook over moderate heat till lightly
browned on the bottom. Flip & brown the other side.
Remove & set on a plate. Repeat with the rest of the
batter, you should have 6 crepes. SAUCE: Heat
margarine in a small pot. Add onion & garlic & saute
over moderate heat till onion is golden. Add
mushrooms & cover. Cook till the mushrooms are limp &
juicy. Sprinkle in the flour & stir till it
disappears. Slowly pour in the soymilk, stirring.
Bring to a simmer, then stir in the dill & tarragon.
Cook at a simmer till the sauce thickens. Stir in the
lemon juice & season to taste. Remove from heat &
cover. FILLING: Trim about 1/2-inch of the asparagus
stalks & scrape off any tough looking skin. Cut
stalks in half & steam till tender crisp. ASSEMBLE:
Place 6 asparagus stalks in the centre of each crepe,
letting the tips protrude from the top & overlapping
the halved stalks in the centre if necessary. Spoon a
very small amount of sauce over the asparagus. fold
one end of the crepe in towards the centre & overlap
the other end over it. Arrange the crepes, folded
side down, in an oiled, shallow baking dish. Spoon
remaining sauce evenly over the crepes. Bake in a
preheated 350F oven until just heated through. Serve
at once.
