MOTHER'S DAY CREPES

I should make stuffed crepes more often. I always forget how easy they are to make, and you can make them ahead of time and refrigerate or freeze them. They can be filled with almost anything sweet or savory. Perfect for company brunches, lunches and dinners, or for dessert.

My mother came over for lunch today my DH suggested that I make one of her favorite dishes, asparagus crepes with a bechamel sauce. I used the Tofu Crepes from my book "Soyfoods Cooking for a Positive Menopause". They are really a snap to make in the blender and you don't have to let the batter "rest". I never ruin any, like I usually do with crepes! The cooked crepes are light but sturdy and easy to handle, and have a very "eggy" feel to them.

You can see a recipe for the crepes, the bechamel sauce (which is also a ssnap to make in the blender and the microwave, and is really creamy and good), and how to stuff and bake the crepes on my website's Free Recipe Archives, but I didn't really follow the recipe for the filling.

For the Filling today I steamed a lb. of asparagus and cut it into 1" pieces. I sauteed about 1/4 lb. of mushroom slices in a little Earth Balance. I mixed the mushrooms and asparagus with about 1 cup of chopped, rinsed marinated artichoke hearts, about 3/4 cup drained, diced tomatoes (canned), about 1/4 cup of vegan mayonnaise, a bit of salt, pepper, and dried basil. I rolled this mixture in the crepes, laying them in a 9x13" baking dish lined with cooking parchment. I poured the whole bechamel sauce recipe over the top (I had added a little dry sherry to the sauce and I made it fat-free by just blending flour into the sauce mixture without making a roux with flour and Earth Balance or oil), sprinkled the top with vegan mozzarella and a little soy parmesan, and baked it for about 15-20 minutes at 450 degrees F.

My mom loved it, and so did we! My DH is happy to have two crepes left to take for lunch tomorrow!

Happy Mothers' Day to all you moms, step-moms, grandmoms, foster moms, and moms-to-be!