Watercress sprigs or fresh herbs, to garnish
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
1. To make crepes, whisk milk and eggs to combine. Whisk in flour. Season. Set aside for 30 minutes to rest.
2. 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.
3. Meanwhile, to make sauce, melt butter in a frying pan over medium-low heat. Cook eshcallot until soft.
4. 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.
5. 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.
6. Cook until browned underneath. Loose edges and turn. Cook until browned underneath. Transfer to a warm plate.
7. Repeat with remaining batter
8. Divide filling among crepes. Fold in half and then in quarters.
9. 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.