Crêpes with Mushroom and Gruyère Filling

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 150 mlwhole milk
• 100 gmushrooms, sliced
• 50 gspinach
• 40 ggruyère cheese, grated
• 20 gbutter, melted
• 1egg
• 1garlic clove, minced
• 60 gplain flour

Method

1. In a bowl, whisk the plain flour, egg, whole milk, and half of the melted butter until a smooth, thin batter forms, then let it rest.
2. Heat the olive oil in a pan over medium heat and sauté the mushrooms and garlic until the mushrooms are golden and their moisture has evaporated.
3. Add the spinach to the mushrooms, tossing gently until fully wilted, then set the mixture aside and wipe the pan clean.
4. Heat the remaining melted butter in the pan over medium heat, pour in a ladle of the batter, and swirl to coat the base thinly.
5. Cook the crêpe for a minute until the edges lift, then flip and cook for another thirty seconds. Repeat to make all the crêpes.
6. Return a crêpe to the warm pan, sprinkle with the grated Gruyère, and add a spoonful of the mushroom and spinach mixture.
7. Fold the crêpe into quarters to enclose the melting cheese and filling, then serve warm.