Asparagus Crepes with Mushroom Dill-Sauce

[Guest guest]

Asparagus Crepes with Mushroom Dill-Sauce

 

Crepes:

1/2 cup whole wheat pastry flour

1/4 tsp. salt

3/4 cup soymilk

1 tsp. safflower oil

 

Sauce:

1 tbsp. soy margarine

1 small onion, quartered and thinly sliced

1 garlic clove, minced

1 cup small white mushrooms, slice

1 tbsp. + 1 tsps. flour

3/4 cup soymilk

2 tbsps. fresh minced dill

1/2 tsp. dried tarragon

2 tsps. lemon juice

salt and pepper to taste

 

Filling:

24 slender asparagus stalks

 

Combine flour and salt in mixing bowl. Make a well in the centre and pour in

the soymilk and oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot,

pour in 1/4 cup of batter and tilt skillet till its evenly coated. Cook over

moderate heat till lightly browned on the bottom. Flip and brown the other side.

Remove and 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 and garlic and saute over

moderate heat till onion is golden. Add mushrooms and cover. Cook till the

mushrooms are limp and juicy. Sprinkle in the flour and stir till it disappears.

Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill

and tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice

and season to taste. Remove from heat and cover.

Filling:Trim about 1/2-inch of the asparagus stalks and scrape off any tough

looking skin. Cut stalks in half and steam till tender crisp. Place 6 asparagus

stalks in the centre of each crepe, letting the tips protrude from the top and

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 and 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 350 degree oven until just heated through. Serve at once.

Serves 2.