Asparagus Crepes with Mushroom Dill-Sauce
| Yield: | 2 Servings |
| Categories: | Main Dishes, Vegetarian, Valentine's Day |
| CREPES | ||
| 1/2 | c | Whole wheat pastry flour |
| 1/4 | ts | Salt |
| 3/4 | c | Soymilk |
| 1 | ts | Safflower oil |
| SAUCE | ||
| 1 | tb | Margarine |
| 1 | sm | Onion, quartered & thinly |
| DIVIDER | -- sliced | |
| 1 | Garlic clove, minced | |
| 1 | c | Small white mushrooms, slice |
| 1 | tb | + 1 ts flour |
| 3/4 | c | Soymilk |
| 2 | tb | Fresh minced dill |
| 1/2 | ts | Dried tarragon |
| 2 | ts | Lemon juice |
| Salt & pepper to taste | ||
| FILLING | ||
| 24 | Slender asparagus stalks |
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