Spinach and Mushroom Crepes | Frylight

Ingredients

• For the filling:
• Frylight Cooking Spray
• 1 onion, chopped
• 200g Chestnut mushrooms, sliced
• 1 garlic clove, crushed
• 200g baby spinach, wilted
• 50g butter
• 50g plain flour
• 500ml milk
• 200g cheddar cheese, grated
• 50g parmesan
• ½ teaspoon nutmeg
• For the pancakes:
• 110g plain flour, sifted
• pinch of salt
• 2 eggs
• 275ml milk
• 1 tablespoon of butter, melted
• Add sifted flour and salt into a large bowl. Make a well in the centre of the flour and crack in the eggs. Start whisking the eggs being careful to mix in any flour from around the side of the bowl.
• Slowly add the milk while you continue whisking. When all the milk has been added, whisk once again and make sure you have a smooth batter with a runny consistency.
• Mix the pre-melted butter to the mixture.
• Repeat until all pancake mix is used.
• Ensure the spinach has been squeezed of excess water and add to the pan. Mix to combine.
• Pour sauce into the pan, add nutmeg and stir together.