| 1 | Crepes: combine flour & salt in mixing bowl. |
| 2 | Make a well in the centre & pour in the soymilk & oil. |
| 3 | Beat till smooth. |
| 4 | Heat a 6 or 7-inch skillet. |
| 5 | When hot, pour in ?c of batter & tilt skillet till it"s evenly coated. |
| 6 | Cook over moderate heat till 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 margarine in a small pot. |
| 11 | Add onion & garlic & saute over moderate heat till onion is golden. |
| 12 | Add mushrooms & cover. |
| 13 | Cook till the mushrooms are limp & juicy. |
| 14 | Sprinkle in the flour & stir till 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 till the sauce thickens. |
| 18 | Stir in the lemon juice & season to taste. |
| 19 | Remove from heat & cover. |
| 20 | Filling: trim about ?inch of the asparagus stalks & scrape off any tough looking skin. |
| 21 | Cut stalks in half & steam till 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 oven until just heated through. serve at once |
