Spinach and Mushroom Crepes

Ingredients

• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• pinch of salt
• 300g mushrooms, sliced
• 250g fresh spinach
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/2 cup Gruyère cheese, grated
• 1 shallot, minced
• garlic to taste
• salt and pepper to taste

Method

1. Blend flour, eggs, milk, water, and salt until smooth; let rest for 10 minutes.
2. Heat a non-stick pan, add 1/4 cup batter, swirl, and cook until edges lift; flip and cook 30 seconds. Repeat to make 4 crepes.
3. Melt 1 tbsp butter, sauté shallot and garlic, then mushrooms until golden; set aside.
4. In the same pan, wilt spinach; combine with mushrooms, cream, half the cheese, salt, and pepper.
5. Divide filling among crepes, roll, and arrange seam-side down in a buttered baking dish.
6. Top with remaining cheese and bake at 180°C (350°F) for 12 minutes until warm and golden.