Spinach And Corn Crepes

15 ingredients
5 steps

Ingredients

  • None None Crepe Batter
  • 1 cup all purpose flour
  • 1 1/2 cups milk
  • 1 large egg
  • 2 tbsp butter
  • None None Filling
  • 3 tbsp butter
  • 2 tbsp all purpose four
  • 1/2 cup milk
  • 3 cups baby spinach leaves
  • 1 (14 oz can) corn kernels, drained
  • 1 cup button mushrooms, sliced, sauteed
  • 1 cup grated cheddar cheese
  • 2 tbsp snipped fresh chives
  • None None arugula, to serve

Directions

  1. 1
    To make the crepe batter, sift flour into a bowl. Make well in the center. Gradually whisk in combined milk and egg until smooth - it should be the consistency of pouring cream. Set aside for 15 minutes.
  2. 2
    Meanwhile, prepare the filling by melting the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring constantly, until combined. Return to heat and cook, stirring, for 3-5 minutes, until the sauce thickens and comes to a boil. Simmer for 3 minutes. Stir in spinach, corn, mushrooms, half the cheese and chives. Season to taste. Keep warm.
  3. 3
    To make the crepes, melt a little butter in an 8 inch non-stick frying pan. Add 1/4 cup of batter, swirling to cover the base. Cook for 1-2 minutes, loosen and flip. Cook for 1 minute. Repeat with remaining butter and batter.
  4. 4
    Preheat broiler to high.
  5. 5
    Divide spinach mixture between crepes. Fold into quarters or roll up. Arrange in a baking tray. Sprinkle with remaining cheese and place under the broiler for 1-2 minutes, until cheese melts. Serve with arugula.

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