Recipe

Spinach and corn crepes

  • 20 mins preparation
  • 40 mins cooking
  • Serves 5, Makes 10 Item
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Ingredients

Filling
  • 60 gram butter
  • 2 tablespoon plain flour
  • 1 1/2 cup milk
  • 2 cup baby spinach leaves
  • 420 gram can corn kernels, drained
  • 100 gram button mushrooms, sliced, sauteed
  • 1 cup grated tasty cheese
  • 2 tablespoon snipped fresh chives
  • rocket, to serve
Spinach and corn crepes
  • 1 cup plain flour
  • 350 millilitre milk
  • 1 egg
  • 30 gram butter

Method

Spinach and corn crepes
  • 1
    Sift flour into a bowl. Make well in the centre. Gradually whisk in combined milk and egg until smooth - it should be the consistency of pouring cream. Set aside for 15 minutes.
  • 2
    Meanwhile, prepare Filling, (see recipe below).
  • 3
    Melt a little butter in a 20cm non-stick frying pan. Add 1/4 cup of batter, swirling to cover the base. Cook for 1-2 minutes, loosen and flip. Cook for 1 minute. Repeat with remaining butter and batter.
  • 4
    Preheat grill to high.
  • 5
    Divide spinach mixture between crepes. Fold into quarters or roll up. Arrange in a baking tray. Sprinkle with remaining cheese and grill for 1-2 minutes, until cheese melts.
  • 6
    Serve with rocket.
Filling
  • 7
    Melt butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Remove from heat.
  • 8
    Gradually add milk, stirring constantly, until combined. Return to heat and cook, stirring, for 3-5 minutes, until the sauce thickens and comes to the boil. Simmer for 3 minutes.
  • 9
    Stir in spinach, corn, mushrooms, half the cheese and chives. Season to taste. Keep warm.

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