Asparagus Crepes with Mushroom Dill-Sauce

• 1/2 cup pastry flour, whole wheat
• 1/4 teaspoon salt
• 3/4 cup soy milk
• 1 teaspoon safflower oil
• 1 tablespoon olive oil or other vegetable oil
• 1 small onions quartered & thinly sliced
• 1 each garlic cloves 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
• 24 each asparagus slender stalks

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

pastry flour, salt, soy milk, safflower oil, olive oil, onions, garlic, mushrooms, flour, soy milk, dill, tarragon, lemon juice, salt, stalks

Taken from recipeland.com/recipe/v/asparagus-crepes-mushroom-dill--3482 (may not work)