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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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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
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.
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