Recipe - Asparagus Crepes With Mushroom Dill-Sauce

CREPES
One half cup Whole wheat pastry flour
One fourth teaspoon Salt
Three fourths cup Soymilk
1 teaspoon Safflower oil

SAUCE
1 tablespoon Margarine
1 small Onion, quartered & thinly
cut or sliced up
1 Garlic clove, minced
1 cup Small white mushrooms, slice
1 tablespoon + 1 teaspoon flour
Three fourths cup Soymilk
2 tablespoon Fresh minced dill
One half teaspoon Dried tarragon
2 teaspoon 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 7inch skillet.
when hot, pour in One fourth cup 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 1/2inch 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.
Posted to MMRecipes Digest V4 #309 by "John Weber" hdbrer@ibm.net on Nov
28, 97