CREPES
1/2 cup whole wheat pastry flour
1/4 tsp salt
3/4 cup soymilk
1 tsp safflower oil
SAUCE
1 tbsp margarine
1 small onion, quartered & thinly - sliced
1 each garlic clove, minced
1 cup small white mushrooms, slice
1 tbsp + 1 ts flour
3/4 cup soymilk
2 tbsp fresh minced dill
1/2 tsp dried tarragon
2 tsp lemon juice
1 salt & pepper to taste
FILLING
24 each slender asparagus 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 & saute 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.
Servings: 2 servings
Asparagus Crepes With Mushroom Dill-Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Mushroom; Sauce
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the distant past, in fact as far back as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans were skilled in the use of a good variety of herbs and spices, including some that we all recognise such as bay, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new herbs and spices prompted a surge in manuscripts on food, the majority of which are kept safe in academic collections. When we get to the 20th century, recipe books are greatly in demand mostly due to increased literacy, more leisure time and having more money. |
We hope you enjoy this Asparagus Crepes With Mushroom Dill Sauce recipe.
