Stuffed Baked Crepes

published on 2 March, 2018 at 12:28

Ingredients:

375ml Milk

3 Eggs

120g Flour

2 Tbsp Cooking Oil

650g Mushrooms

2 Tbsp Minced Shallot

2 Tbsp Minced Garlic

1 Tsp Thyme

1 Tsp Rosemary

1 Tsp Butter

75g Spinach

Juice of half a lemon

200g Goats Cheese

1 Beaten Egg

50g Parmesan cheese

Instructions:

Whisk together the 375ml milk, 3 eggs and 120g of flour to form a crepe mix and allow to sit for an hour.

Cook 8 crepes in a hot pan brushed with oil and allow to cool.

Cook your mushrooms in oil until they shrink and become golden, you will need to do this in two batches.

Add in the shallot, garlic, thyme, rosemary and butter, season with salt and pepper then cook for 2-3 minutes.

Add in the spinach and lemon juice and cook until it wilts.

Set this mix aside to cool.

Lay two crepes next to each other over lapping by about a third.

Spoon in a quarter of the mushroom mix across the centre and add a quarter of the goats cheese.

Brush the edge of the crepes with beaten egg and then roll to form a cigar shape.

Now roll this cigar shape into a snail shape.

Repeat to make 4 rolls then place in a cast iron pan.

Press down the centre of each roll with a spoon and brush with beaten egg,

Sprinkle with parmesan cheese and then crack an egg into the centre of each roll.

Bake at 210°C or 425°F for 30 minutes or until the egg is cooked to your liking.

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