Crêpes with asparagus and mushrooms with béchamel

Crêpes
1 cup flour, 1 teaspoon salt and .25, 2 tablespoons of vegetable oil, 1.5 cup with a mix of water and soy milk, salt

Stuffing
300 g of 16 green asparagus, mushrooms, olive oil, salt

Béchamel Sauce
flour, soy milk (neutral, unflavoured), non-hydrogenated vegan margarine, nutmeg, salt

Crêpes
Mix the dry ingredients and add the oil and water more soy milk.
Mix with a spoon or whisk by removing any lumps.
The dough should be fairly liquid.
Heat the margarine in a pan and pour a bit of dough.
Do it until golden on both sides.

Stuffing
Boil the green asparagus in a little salted water and cook the mushrooms in a little oil, after they are peeled and cut into small pieces.

Béchamel Sauce
Put a couple of tablespoons of flour into a saucepan, tall and narrow.
Add a pinch of salt, a little bit of grated nutmeg and 1/6 of finely chopped vegetable stock if desired. Then add the soy milk, putting before you little by little and stirring, or are the lumps.
Prepare a margarine tocchetto near the stove, and put onto the heat stirring constantly, otherwise form lumps.
When it starts to boil, let melt in the margarine and stir until it is melted and the sauce has thickened.

Finally, arrange on plates the crepes, fill them with a spoonful of mushrooms and 3 or 4 asparagus and close, forming a half-moon. Stuffed crepes can be prepared in advance and then warm up in the oven. When you serve in dishes for diners, cover thoroughly with the sauce that should be fairly liquid and nice warm.
Alternatively you can arrange them all on a cookie sheet and brown them in a preheated oven at 200° C for about 15 minutes.