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1
CREPES: Combine flour & salt in mixing bowl.
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Make a well in the centre & pour in the soymilk & oil.
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Beat until smooth.
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Heat a 6 or 7-inch skillet.
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when hot, pour in 1/4 cup of batter & tilt skillet until it's evenly coated.
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Cook over moderate heat until lightly browned on the bottom.
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7
Flip & brown the other side.
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8
Remove & set on a plate.
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9
Repeat with the rest of the batter, you should have 6 crepes.
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10
SAUCE: Heat oil in a small pot.
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11
Add onion & garlic & saute over moderate heat until onion is golden.
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Add mushrooms & cover.
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13
Cook until the mushrooms are limp & juicy.
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14
Sprinkle in the flour & stir until it disappears.
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15
Slowly pour in the soymilk, stirring.
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16
Bring to a simmer, then stir in the dill & tarragon.
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17
Cook at a simmer until the sauce thickens.
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Stir in the lemon juice & season to taste.
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Remove from heat & cover.
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20
FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any tough looking skin.
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Cut stalks in half & steam until tender crisp.
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22
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.
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23
Spoon a very small amount of sauce over the asparagus.
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Fold one end of the crepe in towards the centre & overlap the other end over it.
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25
Arrange the crepes, folded side down, in an oiled, shallow baking dish.
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Spoon remaining sauce evenly over the crepes.
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Bake in a preheated 350F (180C) oven until just heated through.
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28
Serve at once.
