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How To make Asparagus Crepes with Mushroom Dill Sauce
CREPES:
1/2 c Whole wheat pastry flour
1/4 ts Salt
3/4 c Soymilk
1 ts Safflower oil
SAUCE:
1 tb Margarine
1 sm Onion, quartered & thinly
sliced 1 ea Garlic clove, minced
1 c Small white mushrooms, slice
1 tb + 1 ts flour
3/4 c Soymilk
2 tb Fresh minced dill
1/2 ts Dried tarragon
2 ts Lemon juice
Salt & pepper to taste :
FILLING---------------------------------- 24 ea Slender asparagus stalks
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.
How To make Asparagus Crepes with Mushroom Dill Sauce's Videos
After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
Click on the link below and access other delicious recipes!
How to Make Salmon Mille Crepes with Dill and Lime Mayonnaise - Unilever Food Solutions Thailand
With Unilever Food Solutions and Best Foods, learn how to make delicious Salmon Mille Crepes with Dill and Lime Mayonnaise.
French Crepes Ingredients:
- 130g All Purpose Flour
- 3g Salt
- 20g Sugar
- 2 Egg no. 2
- 70g Margarine Butter Flavoured
- 330 ml Milk
Lime and Dill Mayonnaise
- 80g Best Foods Real Mayonnaise
- 5g Knorr Lime Powder Seasoning
- 2g Finely Chopped Dill
Learn more about this recipe:
เรียนรู้วิธีทำเครปเค้กแซลมอน เสิร์ฟกับซอสครีมมะนาวแสนอร่อย
กับยูนิลีเวอร์ ฟู้ดโซลูชั่นส์และเบสท์ฟู้ด
ส่วนผสมสำหรับเฟรนช์เครป
- แป้งสาลีเอนกประสงค์ 130 ก.
- เกลือป่น 3 ก.
- น้ำตาลทราย 20 ก.
- ไข่ไก่เบอร์สอง 2 ฟอง
- มาการีน สูตรเพิ่มกลิ่นเนยสด 70 ก.
- นมสด 330 มล.
ซอสครีมมะนาว
- มายองเนสแท้ ตราเบสท์ฟู้ด 80 ก.
- ผงปรุงรสมะนาว ตราคนอร์ 5 ก.
- ผักชีลาวสับละเอียด 2 ก.
ดูข้อมูลเพิ่มเติมเกี่ยวกับสูตรนี้ได้ที่:
Creamy Dijon Chicken
Crispy, golden chicken thighs in a smooth and creamy garlic Dijon sauce with crispy bacon pieces and spinach! SO EASY and deliciously low carb! FULL RECIPE HERE:
Spinach and feta whole meal crepes
To view full recipe click here:
Crab and Lobster Crepes
Love is in the air when it comes to this dish. These crepes are decadent, and rich. Filled with crab and lobster they are luxurious and such a fantastic treat that shows nothing but love!
RECIPE:
Amazing Baked Creamy Seafood Crêpes recipe
instagram - @kevindundon
Baked Creamy Seafood Crêpes
Serves 2-4
2 tablespoons butter
½ onion, chopped
1 small leek, thinly sliced
1 tablespoon plain flour
100ml white wine
200ml cream or milk
1 tablespoons Dijon mustard
150g Seafood Mix
100g grated cheese
4-6 crepes, ready prepared of leftover
Salt and pepper
To serve ( optional): WildAbout Beetroot and ginger chutney
Preheat the oven to 180˚C.
Over a medium heat, melt the butter in a frying pan. Add the onion and cook for 2 minutes or until soften. Add the flour and cook for a further 1 minute. Add the wine to the pan and stir to loosen the mixture. Follow by the cream and again stir to combine.
Add the mustard, the spring onion and the seafood mix to the saucepan. Simmer for 2-3 minutes or until fish is just cooked through. It will continue to cook in the oven.
Remove from the heat and add almost all of the cheese. Spoon 2 tbsp. seafood mixture over 1 crepe. Roll up to enclose filling. Place in an ovenproof dish. Repeat with remaining crepes and filling. Add the leftover of the sauce over the rolled crepes and sprinkle the remaining cheese.
Place in the oven for 15-25 minutes until coloured and bubbly.
Serve with some vegetables or green salad and chutney.