Savoury Crepes with Mushrooms, Spinach and Mornay Sauce

Serves 4

This is a traditional dish from Brittany. Served alongside a ripe camembert, jam, bread, fresh fruit, a cup of herbal tea and it becomes part of a French/Swiss tradition of a weekly light and simple meal. You can vary the filling by substituting the mushrooms and spinach with cooked prawns or cooked, diced chicken.


For the crêpes:

200 g plain flour

2 free-range or organic eggs, lightly beaten

400 ml milk

100 g butter, melted

extra butter to grease pan

200 ml mornay sauce (see sauces and sides for recipe)

100 g gruyère cheese, grated

500 g button mushrooms, finely sliced

4 bunches English spinach, stems removed,

leaves blanched, well drained

Sea salt and white pepper, to season


To make the crêpes, sift the flour into a bowl, make a well in the centre,

add the beaten egg and milk. Mix well with a wooden spoon or whisk until

well combined and the mixture is smooth. Slowly drizzle in melted butter,

stirring to incorporate.

Place a non-stick frypan over medium heat and add a little butter. Pour

¼ of a cup of the crêpe mixture into the hot pan, swirling the mixture

to completely coat the base of the pan. When the edges start to brown,

carefully flip the crêpe over to brown the other side. Slide onto a plate and

continue with the rest of the crêpe mixture.

To serve, place the crêpes on a clean, dry surface, such as a large chopping

board, spread with a couple of tablespoons of mornay sauce, sprinkle with

half the grated cheese. Top the crêpes with the sliced mushrooms and

drained spinach, season and roll up. Place the filled crêpes in a greased

baking tray, cover with the remaining mornay sauce and sprinkle with the

rest of the cheese. Place under a hot grill to melt the cheese until golden.