Title: Asparagus Crepes with Mushroom Dill-Sauce
Categories: Entree Vegetarian Blank
Yield: 2 Servings
| CREPES |
| 1/2 | c | Whole wheat pastry flour |
| 1/4 | ts | Salt |
| 3/4 | c | Soymilk |
| 1 | ts | Safflower oil |
| SAUCE |
| 1 | tb | Margarine |
| 1 | sm | Onion, quartered & thinly - sliced |
| 1 | | 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 | | 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.