This is a variation on an old favourite from earlier in the blog, Asparagus Crepes. We have an abundance of milk in the house, so pancakes are obvious. They are filled with a bechamel sauce with Gruyere cheese and nutmeg. Big flakes of lightly poached smoked haddock and cooked asparagus are folded into the sauce. Lay in a gratin dish, pour on a little more sauce and grated cheese and brown well under a grill. Delicious with lots of sweet and floppy Batavia lettuce to mop up the sauce - scrummy!