Asparagus Crepes With Mushroom Dill Sauce
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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.
Servings: 2
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