These spinach crêpes are as visually appealing as they are tasty. Rolled around a meaty filling of leftover turkey (chef Marcello Tully recommends using cooked salmon for a twist), they are finished off with a creamy, cheesy white sauce.
Drain the spinach thoroughly, rinse under cold water for 30 seconds then squeeze the remaining juice from the leaves and finely chop
3
Whisk the eggs and flour together in a large bowl, then add the milk - feel free to add more milk if the batter is too thick. Add the spinach along with a pinch of salt and pepper
Place the crêpes on a plate or board and spoon some of the mix lengthways down the centre of each. Roll the crêpes up around the filling
13
Lay the crêpes next to each other in a baking dish and pour the remaining sauce on top. If you wish, sprinkle a little more cheese on top and bake in the oven for 20 minutes
14
Remove from the oven and serve immediately with your chosen accompaniments
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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