Sautéed wild mushrooms, garlic and mixed herbs makes a luxurious filling for a simple crepe and by moulding it in a ramekin in dariole mould it makes a very attractive dish. This dish is made up of a number of stages, which with good planning can all be prepared simply at one time but if you wish to you can make the pancakes, mushroom filling and sauces in advance and reheat when you are ready to serve.