Spinach stuffed crêpes

Buckwheat crêpes are a Breton classic, every town and village seems to have a crêperie and they are one of the real treats about a holiday in Brittany.

They are dead simple to make.

For six crêpes you need;

2 eggs

half a cupful of buckwheat flour
a quarter of a cupful of plain white flour
a pinch of salt
semi-skimmed milk (difficult to give an exact quantity)
water

Basically, you beat the eggs and two flours together with enough milk and water to make a thin batter.

You set it aside so that it knits together, giving it a stir from time to time.

You make the crêpes exactly as you would a standard pancake.

Once made, you can stuff the crêpes with anything you like; a mushroom duxelles is good or maybe some minced chicken in a béchamel sauce.

I used some blanched spinach, all the water squeezed out and chopped, mixed with some cottage cheese and flavoured with chopped dill, grated nutmeg and a bit of salt and pepper.

You could top the crêpes with béchamel but because it is so hot at the moment, I think that a tomato sauce is lighter and more Summery.

Mine is simple enough, two tins of chopped tomatoes simmered and reduced with some sautéed onions and garlic and seasoned with a handful of torn basil leaves, salt and pepper. This makes enough sauce for two meals, s

The dish was finished off with some grated Parmesan cheese and I cooked it in a Gas Mark 6 oven for about half an hour.

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