By Carmen Rosen
Fry sliced porcini mushrooms in butter and cream
Sauté leeks until soft. Add to porcini.
1 cup steamed and pureed stinging nettles
3 tablespoons tapioca powder
Cook like a split between a crepe and an omelette (put a lid over to steam the top rather than trying to flip the fragile crepe)
Fill the crepes with the porcini/leeks mixture and steamed asparagus
Serve with chèvre (optional)