Wednesday Food Blogging: Asparagus and Mushroom Crepes

I can't believe it's vegan.

The other night my daughter was in Germany for a softball tournament, leaving my husband and me alone. So of course my thoughts turned to food.

I wanted to fix something elegant, something fussy. But not too fussy. I am, after all, something of a toss-together cook, and that's not going to change with one recipe.

I had some fresh English asparagus, and mushrooms I'd picked up at the farmers market. All that was needed was a simple crepe batter of flour and soy milk and a deft hand with the spatula. My hand is not so deft: I ended up ruining a few crepes, but in the end I had 6, just enough for the bunch of asparagus.

With a lovely tossed salad alongside, it was a very nice light meal. Tres elegant, and surprisingly easy as well.

Sorry, Daughter Number Two, you missed a good one. But you did catch some flies, so I guess that's okay.

Asparagus and Mushroom Crepes

Crepes:

1 cup flour
1 cup soy milk

Combine flour and soy milk, adding more of one or the other until you have a thin batter that pours easily.

Heat a non-stick 8-inch skillet. Pour about 1/4 cup of the batter into the pan and when the edges begin to dry, flip it over and cook the other side. You may lose some if the batter is too thick/thin, or the pan too hot. (Don't worry; this amount makes plenty to have extra.) If you find they are sticking to the pan, use cooking spray.

Set crepes aside, careful not to lay the hot crepes on top of one another or else they'll stick.

1 bunch asparagus
2 tablespoons non-hydrogenated margarine, + more if necessary
2 shallots, minced
3 cloves fresh spring garlic (or use regular garlic if the fresh is unavailable)
2 cups mushrooms, halved and sliced
1/2 teaspoon fresh tarragon leaves, minced (optional)
1 or 2 tablespoons sherry
2 tablespoons flour
1 1/2 cups soy milk
salt and pepper to taste
Fresh thyme sprigs for garnish

Trim the asparagus and parboil in boiling water, about 15 - 20 minutes.

Meanwhile, melt the margarine in a large skillet and add shallots and garlic. Saute until they turn golden, about 5 minutes. Add mushrooms and tarragon leaves, if using, and saute over medium-high heat, another 5 minutes. Pour in the sherry and let the alcohol boil away. Add more margarine or olive oil if the pan seems dry.

Stir in flour. Add soy milk slowly, stirring to form a thick sauce. Let the sauce simmer on low heat until it's slightly thickened, a minute or two. Add salt and fresh ground pepper to taste.

Place 3 stalks of asparagus inside a crepe, along with a couple of spoonfuls of mushroom sauce. Wrap the crepe around the asparagus and place seam side down in a serving dish. Continue with the remaining crepes and asparagus.

Pour the remaining mushroom sauce over the top, and heat in a 350 degree oven until heated through, about 10 minutes.

Garnish with fresh herbs if desired.

Note: You could experiment with different herbs in this, dill, rosemary, or thyme would be nice. Alternatively you could cover with white sauce and garnish with lemons.   

Comments

[KathyR]

I am not that deft at regular pancakes. I can't imagine getting crepes right.

[Serge]

of course my thoughts turned to food

I've heard of people who suffer from that affliction. It is indeed a sad sight to behold.

That being said, your recipe looks yummy. I wonder if I could replace the crepe with a flour tortilla. Sue is going on a week-long trip in June and I should think of ways to feed myself that involve more than tossing the contents of a can in the microwave oven.

[KathyF]

If the tortillas were soft enough, such as those from Frontier or Golden Pride.

Do they not sell crepes already made there? Hey! You are French Canadian! You should be able to make crepes blindfolded!

[Kate]

Yum.

I imagine this would be really good with roasted mushrooms and asparagus, too. Asparagus is the bomb.

[bazu]

These look beyond delicious. Licking screen as we speak.

Oh, and I'm really enjoying reading your interviews and getting to know more about you!

[Serge]

You are French Canadian! You should be able to make crepes blindfolded!

My ability to make crêpes is on the same level as my interest in hockey. In other words, non-existent. I did try ice-skating, but was terrible at it.

[Cynthia Blue]

Mmmm that looks really good!