Recipe:
1/2 cup whole wheat flour
1/2 cup white flour
pinch of salt
1 large egg
1 cup soymilk
1 tablespoon olive oil
1 bunch spinach leaves (washed and trimmed)
2 garlic cloves
1/4 teaspoon grated nutmeg (this is the secret ingredient)
1 large tomato, chopped
1 cup sliced cremini mushrooms
3/4 cup feta cheese, crumbled
fresh chopped dill
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 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, tomatoes, mushrooms and salt and fry for 2-3 minutes, tossing the spinach until it just begins to wilt and the mushrooms are soft. 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. I added a fried egg on top and sprinkled it with fresh dill. They are good both with and without the egg on top, all depends how hungry you are.