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Spinach Crêpes Filled with Goats Cheese and Garlic Mushrooms 

Spinach Crêpes Filled with Goats Cheese and Garlic Mushrooms

Serves: 4

These savoury crepes are perfect for a quick and easy summer lunch enjoyed outside. The filling is rich, flavourful and creamy featuring garlic infused mushrooms and three different types of cheeses. The vibrant green colour adds a unique visual element, and it tastes as good as it looks!

Ingredients

For the crepes

  • 180g plain flour   

  • 3 eggs   

  • 2tbsp melted butter   

  • 150ml whole milk   

  • 100g baby spinach leaves  

  • Vegetable oil for frying

For the filling

  • 20g butter   

  • 1 tbsp olive oil   

  • 1 onion, finely chopped   

  • 1 clove garlic, crushed   

  • 200g mixed mushrooms, sliced   

  • 2 tbsp garden herbs - parsley, chives and dill all work well  

  • 50g goats’ cheese, crumbled    

  • 50g gruyère, grated   

  • 40g parmesan, finely grated   

  • 20g pine nuts, lightly toasted   

  • Roasted cherry tomatoes and salad leaves to serve if plated  

Method

  1. To make the crepes, place all the ingredients in a liquidiser and pulse together until well combined and bright green in colour. Season with salt and pepper and set aside to rest for 30 minutes.   

  2. Heat a large non-stick frying pan over a medium heat and very lightly grease with a little oil. Using a ladle, pour roughly 2 tbsp of batter into the pan and very quickly swirl it around so the bottom of the pan is evenly coated. Cook the crepe for 30 secs to 1 minute until golden. Using a palette knife, flip and cook for a further 30 seconds.  

  3. Remove from the pan and stack the crêpes between baking paper. Continue until all the batter is used up. Cover with a tea towel to keep warm and set aside. 

  1. Pre heat your oven to 200C/180C fan  

  2. To make the filling, heat the butter and olive oil in a non-stick frying pan over a medium high heat. Fry the onion for 8 minutes until soft but not coloured. Add the garlic and mushrooms, and continue to fry, stirring occasionally until the mushrooms are soft and any excess liquid has evaporated. Remove from the heat and stir through the herbs    

  3. To fill the crêpes, scatter a mix of the cheeses on one half of each crepe, spoon on some of the garlic mushroom mix and scatter over a few pine nuts. Fold the pancake over the fillings. Fold in half again and then transfer to a baking tray. Repeat with the rest of the pancakes, then bake for 6-7 mins until the cheese has melted.  Divide the crêpes between 4. Plate and serve with a simple dressed salad.