Asparagus Crepes with Mushroom Dill Sauce
- 1 tablespoon butter
- 1 onions (sliced)
- 2 cloves garlic (chopped)
- 4 ounces mushrooms (sliced)
- 1 tablespoon flour
- 1/4 cup milk
- 2 tablespoons dill (chopped)
- 1/2 teaspoon tarragon (chopped)
- 1 tablespoon lemon juice
- salt and pepper to taste
- 12 asparagus
- 4 crepes (still warm from the pan)
- This recipe is vegetarian
- Produce
- Asparagus (12)
- Dill (2 tablespoons)
- Garlic (2 cloves)
- Mushrooms (4 ounces)
- Onions (1)
- Tarragon (1/2 teaspoon)
- Cooking & Baking
- Flour (1 tablespoon)
- Salt and pepper (1)
- Bread & Baked Goods
- Crepes (4)
- Drinks
- Lemon juice (1 tablespoon)
- Dairy
- Butter (1 tablespoon)
- Milk (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published September 18, 2007 (5 years ago).
5 people saved this recipe.
