Spinach and Corn Crepes

Serves: 4
Preparation time: 20 minutes
Cooking time: 35 minutes

Ingredients
1 cup plain flour
350ml milk
1 egg

Filling:
60g butter
2 tblspns plain flour
1½ cups milk
2 cups baby spinach leaves
420g can corn kernels, drained
100g button mushrooms, sliced and sautéed
2 tblspns chopped fresh chives
1 cup grated tasty cheese
Salt and pepper to taste

Method
1.Sift flour into a bowl. Slowly stir in combined milk and egg until smooth. Set aside for 15 minutes.
2.Filling: Melt butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Remove from heat. Slowly add milk, stirring constantly, until combined.
3.Return to heat and cook, stirring, for 3-5 minutes, until the sauce thickens and comes to the boil.
4.Simmer for 3 minutes.
5.Stir in spinach, corn, mushrooms, chives and half the cheese.
6.Season to taste. Keep warm.
7.Melt a little butter in frying pan. Add ¼ cup of batter, swirling to cover the base.
8.Cook for 1-2 minutes, loosen and flip. Cook for 1 minute. Repeat with remaining batter.
9.Preheat grill to high. Divide spinach mixture between crepes. Fold into quarters. Place in an ovenproof dish.
10.Sprinkle with remaining cheese and grill for 1-2 minutes, until cheese melts.