Spinach Crêpes

Ingredients

• •500 g milk
• •3 eggs
• •1.5 cups flour
• •1 tsp salt
• •4 tbsp olive oil
• •500 g spinach
• •2 leeks
• •4 spring onions
• •3 cloves garlic
• •Nutmeg
• •Salt, black pepper

Preparation

1. 1

   For the filling: trim and finely chop the leeks and spring onions. Slice the garlic into rings. Finely chop fresh spinach (or squeezed boiled spinach). Heat olive oil in a wide pot and soften the leeks, spring onions and garlic.

2. 2

   Add grated nutmeg, chopped spinach, salt and pepper and cook briefly, then cool the filling in a wide dish. In a deep bowl whisk the flour, eggs, milk and salt to a batter. Grease a pan lightly, pour in a ladle of batter and cook both sides. Fill the cooked crêpes with the spinach, fold in the long then short edges and place seam-side down in a greased dish. Warm in the oven before serving. Serve hot.