Begin by blending all crepe ingredients, flours, salt, milk, and oil, in a blender until smooth and creamy. Let sit for 1 hour before cooking crepes.
Next, blend all cashew cream ingredients, cashews, water, salt, and onion, until smooth and creamy.
Then, lightly steam asparagus until just fork tender.
In a pan, heat grape seed oil, then add onions and a pinch of salt. Sauté until translucent and then add mushrooms.
Cook until mushrooms are slightly browned and have released their juices.
Add minced garlic and cook until fragrant.
Deglaze the pan with the Marsala wine.
Add cashew cream, thyme, pepper and steamed asparagus. Heat through. Add salt to taste.
To cook crepes, heat grape seed oil in a non-stick pan. Add about 1/3 C. of crepe batter (I had to add a bit of water to thin the batter out) and quickly rotate pan to spread the batter as thin as possible. Cook about 1 minute, until edges are just beginning to crisp. Flip over and cook about 15 seconds more. Place on a plate covered with a clean kitchen towel. The more you do the easier it will get.
Fill your crepes with the Asparagus and Mushroom Cream Sauce. Dollop a bit more filling on top and garnish with sliced red bell pepper.