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Asparagus Crepes with Mushroom-Dill Sauce

Ease of Preparation: Moderate

Preparation Time: 45 min

Cook Time: 1 hr

Servings: 2

Recipe By: Nava Atlas

From:  Vegetarian Celebrations
Used with permission of Nava Atlas

Other Breakfast & Brunch
Other Main Dishes
Other Vegetarian Main Dishes

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Asparagus Crepes with Mushroom-Dill Sauce

Here's a delicious way to make your asparagus something really special from Nava Atlas, author and illustrator of numerous books on vegan and vegetarian cooking and scores of magazine articles on cooking with natural foods.

Ingredients
Crepes
1/2 cup whole wheat pastry flour
1/4 teaspoon salt
3/4 cup soymilk
1 teaspoon safflower oil
Sauce
1 tablespoon margarine
1  small onion, quartered and thinly sliced
1 clove garlic, minced
1 cup small white mushrooms, sliced
1 tablespoon plus 1 teaspoon unbleached flour
3/4 cup soymilk
2 tablespoons fresh minced dill
1/2 teaspoon dried tarragon
2 teaspoons lemon juice
 salt, to taste
 freshly ground pepper, to taste
Filling
24  slender asparagus stalks
Directions
Combine the flour and salt in a mixing bowl. Make a well in the center and pour in the soymilk and oil. Beat together until smooth. Heat a 6- or 7-inch nonstick skillet. When hot enough to make a drop of water sizzle, pour in 1/4 cup of the batter and tilt the skillet until evenly coated. Cook over moderate heat until lightly browned on the bottom, then flip and brown the other side. Remove and set on a plate. Repeat with the remaining batter, yielding 6 crepes.

For the sauce, heat the margarine in a small saucepan. Add the onion and garlic and sauté over moderate heat until the onion is golden. Add the mushrooms, cover, and cook until they are limp and juicy. Sprinkle in the flour and stir in until it disappears. Slowly pour in the soymilk, stirring. Bring the mixture to a simmer, then stir in the dill and tarragon. Cook at a simmer until the liquid thickens. Stir in the lemon juice and season to taste with salt and pepper. Remove from heat and cover.

Trim off about 1/2 inch from the bottoms of the asparagus stalks, and scrape off any skin from the bottom third that looks thick or tough. Cut the stalks in half. Steam in a vegetable steamer or in a saucepan with 1/4 inch of water on the bottom, covered, just until crisp-tender.

To assemble, place 6 asparagus stalks in the center of each crepe, letting the tips protrude from the top and overlapping the halved stalks in the center if necessary. Spoon a very small amount of the sauce over the asparagus. Fold one end of the crepe in toward the center, and overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon the remaining sauce evenly over the crepes. Bake in a preheated 350 degree oven just until heated through, then serve at once.

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