Savoury Crepes with Mushrooms, Spinach and Mornay Sauce
This is a traditional dish from Brittany. Served alongside a ripe camembert, jam, bread, fresh fruit, a cup of herbal tea and it becomes part of a French/Swiss tradition of a weekly light and simple meal. You can vary the filling by substituting the mushrooms and spinach with cooked prawns or cooked, diced chicken.
For the crêpes:
200 g plain flour
2 free-range or organic eggs, lightly beaten
400 ml milk
100 g butter, melted
extra butter to grease pan
200 ml mornay sauce (see sauces and sides for recipe)
100 g gruyère cheese, grated
500 g button mushrooms, finely sliced
4 bunches English spinach, stems removed,
leaves blanched, well drained
Sea salt and white pepper, to season
To make the crêpes, sift the flour into a bowl, make a well in the centre,
add the beaten egg and milk. Mix well with a wooden spoon or whisk until
well combined and the mixture is smooth. Slowly drizzle in melted butter,
stirring to incorporate.
Place a non-stick frypan over medium heat and add a little butter. Pour
¼ of a cup of the crêpe mixture into the hot pan, swirling the mixture
to completely coat the base of the pan. When the edges start to brown,
carefully flip the crêpe over to brown the other side. Slide onto a plate and
continue with the rest of the crêpe mixture.
To serve, place the crêpes on a clean, dry surface, such as a large chopping
board, spread with a couple of tablespoons of mornay sauce, sprinkle with
half the grated cheese. Top the crêpes with the sliced mushrooms and
drained spinach, season and roll up. Place the filled crêpes in a greased
baking tray, cover with the remaining mornay sauce and sprinkle with the
rest of the cheese. Place under a hot grill to melt the cheese until golden.