Asparagus Crepes with Fresh Tomato Sauce

Crepes 1/2 cup flour pinch salt 2 eggs 1 tbsp oil 2/4 cup milk Filling 340 g can asparagus spears 30 g butter 3 tsps plain flour 3/4 milk salt, pepper 1/2 tsp dry mustard 1/2 cup grated cheese Tomato Sauce 500 g tomatoes 30 g butter salt, pepper pinch sugar 1/2 tsp basil

Crepes Sift flour and salt into bowl, add eggs, oil and 2 tbsps milk. Beat until smooth. Beat in remainder of milk; refriderate 30 min. Heat heavy pan, grease with butter. Pour thin layer of pancake batter into pan. Brown on both sides. Repeat with remaining batter. Place tbsp of filling into centre of crepe, fold sides in, then roll up. Place crepes in greased shallow dish, cover, bake in moderate oven for 12-15 min or until heated through. Serve with tomato sauce Filling Melt butter in pan, add flour and cook 1 min. Add milk, salt, pepper and mustard, stir until sauce boils and thickens. Remove from heat, stir in cheese until well combined. Drain asparagus and cut in 1" length, stir into sauce. Tomato Sauce Chop tomatoes roughly. Melt butter in pan, add tomatoes, season with saltand pepper, add sugar and basil. Bring to boil, reduce heat and simmer covered 15 min. PUsh tomatoes through sieve into saucepan and reheat; discard skins.

I made these a few times for company...