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Recipe Name: Asparagus Crepes With Mushroom Dill-sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1/2 Cup(s) Whole wheat pastry flour
1/4 Teaspoon(s) Salt
3/4 Cup(s) Soymilk
1 Teaspoon(s) Safflower oil
1 Tablespoon(s) Margarine
1 Onion, quartered & thinly
sliced
1 Garlic clove, minced
1 Cup(s) Small white mushrooms, slice
1 Tablespoon(s) + 1 ts flour
2 Tablespoon(s) Fresh minced dill
1/2 Teaspoon(s) Dried tarragon
2 Teaspoon(s) Lemon Juice
Salt & pepper to taste, Salt & pepper to taste
24 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
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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