Asparagus Crepes With Mushroom Dill Sauce Recipe
Servings: 2
Ingredients
- 1/2 c. Whole wheat pastry flour
- 1/4 tsp Salt
- 3/4 c. Soymilk
- 1 tsp Safflower oil
- 1 Tbsp. Margarine
- 1 sm Onion, quartered & thinly sliced
- 1 x Garlic clove, chopped
- 1 c. Small white mushrooms, slice
- 1 Tbsp. + 1 ts flour
- 3/4 c. Soymilk
- 2 Tbsp. Fresh chopped dill
- 1/2 tsp Dry tarragon
- 2 tsp Lemon juice Salt & pepper to taste
- 24 x Slender asparagus stalks
Directions
- CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat until smooth. Heat a 6 or possibly 7-inch skillet. when warm, pour in 1/4 c of batter & tilt skillet until it's proportionately coated. Cook over moderate heat until 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 in onion & garlic & saute/fry over moderate heat until onion is golden brown. Add in mushrooms & cover. Cook until the mushrooms are limp & juicy. Sprinkle in the flour & stir until it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer until 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 until 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 proportionately over the crepes. Bake in a preheated 350F oven till just heated through. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 2 servings | |
| Calories 288 | |
| Calories from Fat 103 | 36% |
| Total Fat 11.69g | 15% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 1.04g | |
| Cholesterol 0mg | 0% |
| Sodium 451mg | 19% |
| Potassium 519mg | 15% |
| Total Carbs 36.38g | 10% |
| Dietary Fiber 5.5g | 18% |
| Sugars 6.55g | 4% |
| Protein 11.43g | 18% |
