Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 2/3 cup plain flour
- 1 cup milk
- 150grams gruyere cheese (coarsely grated)
- 7 free range eggs
- 2tablespoons extra virgin olive oil
- 5milliliter extra virgin olive oil spray
- 60grams baby spinach leaves
- 6 cup mushrooms (thinly sliced)
- 300grams ham off the bone
- 30grams butter
- chives (to serve)
Description
Go green with these crepes full of spinach and other delicious ingredients such as mushrooms, ham and egg. Whip them up for a weekend brunch or weekday lunch.
Method
Step 1 of 4
Place extra virgin olive oil, flour, milk, spinach and 1 egg in a blender and blend until smooth and green. Stand for 10 minutes to rest.
Step 2 of 4
Meanwhile, melt butter in a large frying pan over high heat and cook mushrooms for 2 minutes or until just tender. Transfer to a bowl and cover to keep warm.
Step 3 of 4
Crack eggs into same pan and cook for 2 minutes or until whites are set. Transfer to a baking tray and cover to keep warm.
Step 4 of 4
Spray a 23cm non-stick frying pan or crepe pan with oil, then heat over a medium-high heat. Pour 1/3 cup batter into pan, tilting pan to coat the base. Cook for 1 minute or until crepe pulls away from the edge. Top with a little each of the cheese, ham and mushroom. Top with an egg and season. Fold crepe edge into the centre to partially cover filling. Cook for 3 minutes or until cheese has melted. Transfer to a plate and cover to keep warm. Repeat with remaining batter, cheese, ham, mushroom and eggs to make a total of 6 crepes. Serve crepes scattered with chives.
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