Crepes with wild mushrooms, sherry and cream

1 ounce (can be dried-if dried soak) porcini mushrooms
2/3 cupboiling water
Basic crepes
2 tablespoons butter
1 onion, chopped
2 garlic cloves, sliced
8 ounces cremini or button mushrooms
2 tablespoons chopped thyme
1/3 cup chopped flat leaf parsley
1/3 cup medium sherry
2/3 cup heavy cream
salt and pepper
spinach or other greens to serve with crepes

Make the crepes and set aside while doing the filling.

Melt the butter in a skillet and saute the onion for 3 minutes. Add the garlic and the mushrooms and saute for 3 minutes. Add liquids, herbs, cream and sherry. Season with salt and pepper and cook gently for a few minutes.

Fold the crepes into quarters. Open them out like cones and fill with some of the mushroom mix. Arrange in a lightly greased shallow baking dish and bake in a preheated oven at 400 degrees for 15 minutes. Serve on a bed of lightly wilted spinach or other greens.

Spinach crepes with asparagus

24 thick asparagus spears, trimmed
8 spinach Crepes
vegetable oil for greasing baking dish

For sauce
1 1/2 cups milk
1 small onion, roughly chopped
1 bay leaf
2 tablespoons butter
1/4 cup all purpose flour
salt and pepper
1/2 cup mild white Cheddar cheese, grated

First make the sauce. Put the milk, onion and bay leaf into a saucepan and heat until just boiling. Remove from the heat and set aside for 20 minutes to infuse. Strain the milk and reserve. Meanwhile, make the crepes and set them aside.

Melt the butter in a saucepan, stir in the flour, and cook over a low heat for 1 minute. Remove from the heat and beat in the infused milk, a little at a time, until blended. Return to a low heat and stir constantly until thickened. Bring to a gentle boil, stirring, then simmer for 2 minutes. Season with salt and pepper.

Blanch the asparagus spears in a large pan of lightly salted boiling water for 2 minutes. Drain, refresh under cold running water and pat dry with a paper towel.

Place 3 asparagus spears on each crepe and roll them up. Place the crepes seam-side down in a lightly greased baking dish. Pour the sauce over the crepes and then sprinkle with cheese.

Place the dish under a preheated broiler and cook for 8-10 minutes until bubbling and golden. Serve immediately.