Asparagus Crepes with Mushroom Dill Sauce
• 1/2 c Whole wheat pastry flour
• 1/4 ts Salt
• 3/4 c Soymilk
• 1 ts Safflower oil
• 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
• 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.