INGREDIENTS

INSTRUCTIONS

CREPES
SAUCE
FILLING
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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