Crepes with Spinach, Cheese and Mushrooms

This beautiful vegetarian crepe recipe is chock full of the fun-guys of veges – mushrooms! The mushrooms fused with creamy blue cheese and spinach make this the perfect vege lunch.

For spinach crepes, you need:

3 eggs (we love Woodland Free Range)
1 cup flour
1/2 cup Olivado oil
2 cups milk (we love Lewis Road)
1/2 tsp salt
Generous grind of ground black pepper
1/2 cup well drained cooked shredded spinach (or frozen spinach well squeezed and drained is fine)

Place all ingredients in blender and process until the mixture is smooth and well combined. Heat a small, shallow non-stick frypan over a medium heat. Wipe a paper towel with a few dribbles of oil on it over the surface. Pour or ladle in approx 1/4 cup of mixture. Swirl the pan to evenly coat the surface with crepe mixture. Cook for 1 1/2 minutes, then carefully flip the crepe over with a bendy spatula or palette knife. The second side only takes about 20 seconds to cook. Turn out on to a wire rack covered with tea towel or paper towel while you cook the rest of the batch. To store, place sheets of waxed or greaseproof paper between crepes, place in a sealable plastic bag and freeze.

Filling
50g mascarpone or soft cream cheese (we love Tatua)
250g sliced portobello mushrooms (we love the Meadows Chef’s Choice Medoley punnet)
150g blue cheese (we love Castello Blue 150g wedge)
Salt and freshly ground black pepper

To serve:
Herb salad, parsley and coriander – we love Superb Herb

Your favourite relish or chutney (we love Maison Therese beetroot relish)

Trudi’s Tips:

Place the crepes browned side up and spread each one with softened cream cheese, a bit like buttering toast. Sprinkle with sliced mushrooms, crumbled blue cheese, some fresh herbs, such as parsley, then season with salt and pepper. Roll up the crepe and place on individual plates (two small crepes for small courses or two to three larger ones for main courses).

When ready to eat, microwave on high for two to three minutes, until the cheese is melted and the mushrooms hot. Serve immediately. Sprinkle with a few bits of crumbled blue cheese, a herb salad, a sprinkling of parsley or coriander, plus relish, salsa or sour cream if desired.

Be creative and add in other veges, colour and different types of your favourite golden cheeses. Serves 4-6.