Perfect for lunch or as a light meal, these Crepes with Spinach, Cheese, Mushrooms are quick and easy to make. Check out the instructional video here:
1 cup flour
1/2 cup Extra Virgin Olive oil
2 cups milk
1/2 tsp salt
Generous grind of ground black pepper
1/2 cup well drained cooked shredded spinach (or frozen spinach well squeezed and drained is fine)
50g / 1.7oz mascarpone or soft cream cheese
250g / 8.8oz sliced portobello mushrooms
150g / 5.2oz blue cheese
Salt and freshly ground black pepper
Herb salad, parsley and coriander
1. Place all ingredients in blender and process until the mixture is smooth and well combined.
2. Heat a small, shallow non-stick frypan over a medium heat. Wipe a paper towel with a few dribbles of Olive oil on it over the surface. Pour or ladle in approx 1/4 cup of mixture. Swirl the pan to evenly coat the surface with crepe mixture. Cook for 1 1/2 minutes, then carefully flip the crepe over with a bendy spatula or palette knife. The second side only takes about 20 seconds to cook.
3. Turn out on to a wire rack covered with tea towel or paper towel while you cook the rest of the batch. To store, place sheets of waxed or greaseproof paper between crepes, place in a sealable plastic bag and freeze.