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

seasoning

paprika

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.