- Preparation time:
- 30 minutes (+ standing)
- Cooking time:
- 45 mins
- Watercress sprigs or fresh herbs, to garnish
- 250ml milk
- 2 small eggs
- 75g plain flour
- 1 tbs butter
- 2 tsp olive oil
- 500g Swiss brown mushrooms (or mixed mushrooms)
- 120g baby spinach leaves
- pinch ground nutmeg
- 1 tbs butter
- 1 eschallot, finely chopped
- 60ml dry white wine
- 125ml thickened cream
- 125ml chicken stock
- 125g Brie cheese, rind removed, finely chopped
- 1 tbs finely chopped tarragon
- To make crepes, whisk milk and eggs to combine. Whisk in flour. Season. Set aside for 30 minutes to rest.
- To make filling, heat butter and oil in a frying pan over medium heat. Cook mushrooms, stirring, until soft and lightly browned. Season. Stir in spinach and nutmeg until spinach wilts. Remove from heat.
- Meanwhile, to make sauce, melt butter in a frying pan over medium-low heat. Cook eshcallot until soft.
- Stir in wine and simmer until almost evaporated. Stir in cream and stock. Bring to a simmer. Add cheese and tarragon. Simmer, stirring, until cheese is melted and sauce is smooth. Season.
- To cook crepes, heat a medium greased non-stick frying pan over medium-high heat. Add enough batter to cover base and swirl to coat evenly.
- Cook until browned underneath. Loose edges and turn. Cook until browned underneath. Transfer to a warm plate.
- Repeat with remaining batter
- Divide filling among crepes. Fold in half and then in quarters.
- Serve filled crepes topped with cheese sauce. Garnish with watercress.
Resting the batter allows the wet and dry ingredients to properly meld, creating a more even crepe.
If fresh baby spinach is unavailable, you could use chopped English spinach or frozen chopped spinach.
This recipe has been tested.