Crepes with Spinach, Parmesan and Egg Recipe

How to make Crepes with Spinach, Parmesan and Egg

Method

1. Make the crepes first. Whisk or blend the flour, milk, eggs and salt until smooth. Stir in the chopped chives and set aside to rest for 20 minutes.

2. Meanwhile, cook the spinach. Place a large frying pan over a high heat and add the spinach, stirring well until completely wilted. This will take less than a minute. Transfer to a colander and set aside.

3. Place the butter into a small saucepan over a medium heat. When melted, add the flour and whisk to combine. Cook for 2 minutes. Whisk in the milk in several batches until smooth. Cook for 3 minutes or until thickened, stirring often to prevent sticking. Stir in the cheese and add nutmeg, salt and pepper to taste. Set aside.

4. Squeeze the spinach dry, roughly chop and stir it through the cheese sauce.

5. Preheat oven to 180°C (160°C fan-forced). To make the crepes, place a 25cm, non-stick frying pan over a medium heat and brush with olive oil. Pour in some batter, quickly swirling it around to create a thin crepe. Cook for 1 minute or until lightly coloured, then flip and cook on the other side.

6. Place crepe on a plate and repeat with the remaining batter. You should get approximately 5 crepes.

7. Line a large baking tray with baking paper. Place 4 crepes on the baking tray, spacing them apart. Spread each one with ¼ of the spinach mixture, leaving a 2cm border. Fold in the crepe sides to create a square, leaving some of the filling exposed in the middle. Spray or brush with oil and bake for 10 minutes, or until the filling is bubbling.

8. Meanwhile, fry the eggs in olive oil until cooked to your liking.

9. Place the fried eggs on top of the crepes. Season well, grate parmesan over the top and serve with fresh spinach leaves.

Tip: Both the crepes and cheesy filling can be prepared ahead and assembled before baking.