Spinach and feta crepes
50g wholemeal flour
50g white flour
pinch of salt
1 large egg
300ml semi-skimmed milk
1 tablespoon olive oil
400g spinach leaves (washed and trimmed)
2 garlic cloves
1/4 teaspoon grated nutmeg
75g sun-dried tomatoes
100g feta cheese, crumbled
Put the flour and salt into a bowl and add the egg. Gradually whisk in the milk until smooth. Add 2 teaspoons of the sunflower oil.
Heat a little oil in a 20cm frying pan, pour off the excess and then quickly pour in about 3 tablespoons of the batter. Tilt the pan so the base is evenly coated with batter, then cook for a couple of minutes until the underside is browned.
Loosen the crepe, then over with a long palette knife and cook the other side for 1-2 minutes until browned.
Slide the crepe out of the pan onto a plate and keep hot. Don’t worry if the first one isn’t perfect, the other ones will be better!
Repeat with the remaining oil and batter mixture to make 8 crepes in all.
To make the filling, heat the oil in a large pan. Add the spinach, garlic, nutmeg, sun-dried tomatoes and seasoning and fry for 2-3 minutes, tossing the spinach until it just begins to wilt. Stir in the feta cheese and warm through.
Divide the filling between the crepes – spoon it on to one half of each crepe and fold over loosely. Arrange 2 crepes on 4 serving plates and sprinkle with paprika. Serve with a mixed salad.