Mushroom, Spinach and Sun-Dried Tomato Crêpes

Method

Make it happen

1. 01

   Whisk flour, eggs, milk and melted butter into a smooth thin batter, then rest for 10 minutes.

2. 02

   Heat a lightly greased non-stick frying pan. Pour in enough batter to coat the base thinly and cook for 1 minute each side. Repeat to make eight crêpes.

3. 03

   Sauté shallot and mushrooms in olive oil for 5 minutes, then add spinach to wilt. Season well.

4. 04

   Mix in chopped sun-dried tomatoes and scatter parmesan over the warm filling.

5. 05

   Fill each crêpe with the warm mushroom mixture and prepared addition, fold into quarters and serve two each.