Savory crêpe with chanterelle and spinach filling – HEIROL

Ingredients

• 2 eggs
• 1,5 dl buckwheat flour
• 2,5 dl milk
• 1 tbsp salt
• 50 g butter
• 1 liter chanterelles
• 200 g fresh spinach
• 1 tub (150g) creme fraiche
• 1 tbsp mayonnaise
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• salt and black pepper to taste
• olive oil