Spinach and baby leek crepes
( SERVES 4 )
Photo by Tam West
- Make the crepes: Sift the flour into a bowl with a pinch of salt and make a well in the centre. Pour eggs and oil into the well then gradually whisk in the milk until you have a thin batter. Cover and set aside while you make the filling.
- Make the filling: Place spinach in a large saucepan or frying pan with just the water that is clinging to its leaves and wilt (do this in batches). Remove to a colander as you go and leave to drain. Once cool, squeeze to remove any excess moisture. Place 25g butter in a saucepan, add the leeks and gently cook until they are soft but not coloured. Return spinach to saucepan and grate in the zest of lemon. Season with salt and freshly ground black pepper.
- Heat the oven to grill. Butter a shallow baking dish.
- Cook the crepes: Heat a 20cm crepe pan and melt a knob of butter, swirling it around to coat, then wipe out with kitchen paper. Pour in a small amount of batter and tip the pan to get an even coating. Cook crepe until it begins to colour around the edges then flip over. Cook for 1 minute then place on a plate. Repeat with remaining batter. You will make 8 crepes.
- Make the sauce: Melt the butter in a heavy-based saucepan, add the flour and cook until lightly coloured. Gradually add the hot stock and stirring continuously, until lightly thickened. Mix about half the sauce through the spinach mixture to moisten.
- Lay out crepes on bench top. Divide filling evenly between crepes, placing mixture in one quarter of the crepe. Fold in half and then in half again. Place in baking dish. Coat crepes with remaining sauce and scatter with cheese. Place under the grill until hot and coloured. Serve hot, with a salad.
If you’re pushed for time, some supermarkets sell crepes already made. Look in the freezer section.