Asparagus Crepes with Mushroom Sauce
With asparagus now in season, you can enjoy this wonderful taste sensation through the Spring and Summer months ahead.
- Large eggs: 2
- Soy milk: 1¼ cups
- Wholemeal flour: 1 cup
- Salt: Pinch
- Olive or sesame oil: 2 tbs
- Asparagus spears: 680g
- Unsalted butter: 3 tbs
- Mushrooms, thinly sliced: 450g
- Wholemeal flour: 3 tbs
- Warmed soy milk: 1½ cups
- Salt: To taste
- Freshly ground black pepper: To taste
Sift flour and salt into bowl, add eggs, oil and 2 tbs of milk. Beat until smooth, Beat in remainder of milk then refrigerate for 30 mins.
Heat pan, grease with oil. When pan is hot enough, pour a thin layer of the pancake batter into pan. Brown on one side, flip and brown on the other side. Turn out onto a plate. Repeat the procedure until all batter has been used.
Steam asparagus spears until tender. Place 3 or 4 spears on each crepe, fold sides in then roll up.
Serve with mushroom sauce.
Melt the butter in a medium-sized pan. Add all the mushrooms and the salt, and cook over medium heat for about 15 minutes, stirring occasionally.
Gradually sprinkle in the flour as you whisk the mushroom mixture. Whisk and cook for another 5 minutes over medium heat.
Stir in the warmed milk. Cover over low heat, stirring often, until thickened and smooth. Season to taste with black pepper and salt.