Start by cooking down chopped mushrooms in a pan, add small amount of butter, garlic and white wine. Let cook slowly until tender.
To make the crepes blend together:
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
Place mushrooms in crepe and top with sauce, serve with grilled asparagus.