Herb Crêpes with Mushrooms, Spinach & Creme fraiche

 

Ingredients

• Flour 140 g
• Eggs 2, medium
• Milk 250 ml
• salt 1/2 tsp
• Butter 2 tbsp, melted
• Chives 1 small bunch, chopped, plus extra to garnish
• Parsley 1 small bunch, flat-leaf, chopped
• Chervil 1 small bunch, chopped
• Sunflower oil 2 - 3 tbsp, for frying
• Olive oil 1 tbsp
• Butter 1 tbsp, unsalted
• Pepper 1 red, cored
• Garlic 1 clove, minced
• Mushrooms 250 g, cleaned, sliced
• Spinach 200 g, baby, washed
• Crème fraîche 200 g

For the herb crêpes

Blend together the flour, eggs, milk, salt, butter, and the herbs in a food processor until you have a smooth batter.
Pour into a jug and let stand for 10 minutes.
Heat a little sunflower oil in a non-stick frying or crêpe pan set over a medium heat until hot.
Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
Cook for 1-2 minutes until golden underneath and then flip and cook for a further minute or so.
Remove to a plate and repeat the process using a little more oil for each pancake; keep cooked pancakes loosely covered with aluminium foil to keep warm.

For the mushrooms and spinach filling

Melt the butter with the olive oil in a large sauté pan set over a medium heat until hot.
Add the pepper, garlic, mushrooms, and a generous pinch of salt, sautéing until the mushrooms are tender and starting to colour, about 5-7 minutes.
Stir in the spinach, cover the pan with a lid, and cook until wilted, about 2 minutes; stir from time to time.
Stir in the crème fraîche, letting it melt into the vegetables.
Let the sauce simmer gently for 2 minutes before seasoning to taste with salt and pepper.
Fill each herb crêpe with some of the filling, folding the top and bottom sides of the crêpe over it to enclose.
Serve on platters with some chives as a garnish, if desired.