| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main dish, Vegetarian | 2 | Servings |
INGREDIENTS
| 1/2 | c | Whole wheat pastry flour |
| 1/4 | t | Salt |
| 3/4 | c | Soymilk |
| 1 | t | Safflower oil |
| 1 | T | Margarine |
| 1 | Onion, quartered & thinly | |
| sliced | ||
| 1 | Garlic clove, minced | |
| 1 | c | Small white mushrooms, slice |
| 1 | T | + 1 ts flour |
| 3/4 | c | Soymilk |
| 2 | T | Fresh minced dill |
| 1/2 | t | Dried tarragon |
| 2 | t | Lemon juice |
| Salt & pepper to taste | ||
| 24 | Slender asparagus stalks |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #309 by "John Weber" <hdbrer@ibm.net> on Nov 28, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 429.4mg
Potassium: 404.2mg
Carbohydrates: 9.1g
Fiber: 1.8g
Sugar: 2.4g
Protein: 6.5g