Asparagus Crepes with Mushroom Dill-Sauce

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Time to Prepare this Recipe 60 minutes Prep: 40 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 317 calories per serving view nutrition facts
# of servings this recipe makes 2 servings suggest servings
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Ingredients

Crepes
1/2 cup pastry flour, whole wheat
1/4 teaspoon salt
3/4 cup soy milk
1 teaspoon safflower oil
Sauce
1 tablespoon margarine
1 small onion quartered & thinly sliced
1 each garlic clove minced
1 cup mushrooms small white, sliced
1 tablespoon flour, all-purpose + 1 ts
3/4 cup soy milk
2 tablespoons dill weed fresh minced
1/2 teaspoon tarragon leaves
2 teaspoons lemon juice
1 x salt and black pepper to taste
Filling
24 each asparagus slender 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 & sauté 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.

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Nutrition Facts

Serving Size 315g
Amount per Serving
Calories 317 33% of calories from fat
% Daily Value*
Total Fat 12.0g18%
 Saturated Fat 2.0g8%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 453mg19%
Total Carbohydrate 46.0g15%
 Dietary Fiber 4.0g16%
 Sugars 3.0g
Protein 9.0g18%
Vitamin A 25%  Vitamin C 15%
Calcium 36%  Iron 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Fudge

I lovew this type of fudge. However, there is also a microwave cooking method using the same ingredients using the same amount. First you melt the butter, then add the sugar and milk, stirring until well mixed. Place in microwave on high or mdeium high (large ovens) and cook for 5 mintues. Take bowl out and stir, replace bowl in oven and cook for another 4 minutes or until misture starts to boil. Remove bowl and stir and scrape sides of bowl. Cook another 5 minutes, remove and stir, cook another 3 minutes and remove from oven. Add chocolate chips, stirring until melted, add vanilla extract, stir, add marshmallow, stir. Add nuts if desired, stir some more, then pour into greased pans. I also found that if you work quickly after melting the chocolate and adding the vanilla, you can poor half the mixture into a pan, add half the nuts required and stir into the mixture and pour this into another prepard pan. That way you'll have both no-nut fudge, and fudge with nuts.

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