Asparagus Crepes With Mushroom Dill-sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
CREPES
1/2 cup: Whole wheat pastry flour,
1/4 tsp: Salt,
3/4 cup: Soymilk,
1 tsp: Safflower oil,
SAUCE
1 tbsp: Margarine,
1 small: Onion, quartered & thinly, sliced
1 each: Garlic clove, minced
1 cup: Small white mushrooms, slice
1 tbsp: + 1 ts flour,
3/4 cup: Soymilk,
2 tbsp: Fresh minced dill,
1/2 tsp: Dried tarragon,
2 tsp: Lemon juice,
Salt & pepper to taste,
FILLING
24 each: Slender asparagus stalks,
Directions:
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
its 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.
Source from luhu.jp
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
its 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.
Source from luhu.jp