*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, April 18, 2024 9:10 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Main Course » Asparagus Crepes With Mushroom Dill-Sauce
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Asparagus Crepes With Mushroom Dill-Sauce recipe to your favorite Save to favorite   Discuss Asparagus Crepes With Mushroom Dill-Sauce recipe Write a comment   Print Asparagus Crepes With Mushroom Dill-Sauce recipe Print this recipe   Email Asparagus Crepes With Mushroom Dill-Sauce recipe to friend Email this recipe
  Asparagus Crepes With Mushroom Dill-Sauce
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:

MMMMMCREPES

1/2 cup Whole wheat pastry flour
1/4 tsp Salt
3/4 cup Soymilk
1 tsp Safflower oil

MMMMMSAUCE

1 tbsp Margarine
1 small Onion, quartered & thinly - sliced
1 each Garlic clove, minced
1 cup Small white mushrooms, slice
1 tbsp + 1 ts flour
3/4 cup Soymilk
2 tbsp Fresh minced dill
1/2 tsp Dried tarragon
2 tsp Lemon juice
Salt & pepper to taste

MMMMMFILLING

24 each 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.
Rate this recipe:  
Featured Recipe
» Biscotti - The Dipping Cookie
Category: Breads
Hits: 164
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com