I like to add some herbs and spices to my crêpe to give it more flavour and colour. For the crêpe featured in the picture above, I have used fried wild mushrooms as a filling. However, you can choose your own fillings. I like to eat my crêpes with a small salad on the side.
180 millilitres milk
75g plain flour
25g baby spinach leaves
6g mint leaves
10g coriander leaves
⅛ tsp ground turmeric
⅛ tsp freshly ground black pepper
Melt 15 grams of butter, set aside to cool.
Put the rest of the ingredients into a blender and whiz to amalgamate, when all the ingredients are fully incorporated you should end up with a green mix. Add the melted butter and whiz for further 30 seconds.
Place a non-stick frying pan (approximately 24cm in diameter) on a medium heat. Once hot, rub a knob of butter around the pan so it melt and then wipe most of it off.
Pour in 1 ladle of the batter (approximately 70g) into the pan then quickly hold it up and swirl so that the batter spreads all over the base and forms a thin layer covering the base of the pan. Cook for 1 to 2 minutesin or until it starts to come away from the sides, flip the pancake over and cook for 30 seconds to a minute. Continue with the rest of the batter.
Serve straightaway with your favourite topping.