Spinach Crêpes Recipe - Great British Chefs

Main
medium
6
50 minutes

PT50M

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.

Discover more:

Share recipe

Related recipes

Leftover turkey biryani

Hari Ghotra

Turkey cornmeal pancake wrap

Rosana McPhee

Low-calorie turkey curry

Karen Burns-Booth

Turkey pine nut potli with beetroot mayonnaise

Vineet Bhatia

Turkey and stuffing sausage rolls

Alyn Williams

Ingredients

print recipe

shopping List

Metric

Imperial

Spinach crêpes

80g of spinach
4 eggs
180g of plain flour
170ml of milk
1 pinch of salt
1 pinch of pepper
3 tsp sunflower oil

White sauce

50g of plain flour
50g of butter
500ml of milk
1/2 tsp English mustard
70g of cheddar, grated

Filling

400g of leftover turkey meat
1/2 onion, finely chopped
1 red pepper, finely chopped
1 celery stick, finely chopped
1 pinch of salt
1 pinch of pepper
1 dash of sunflower oil

print recipe

shopping List

Fill a pan with water and place over a high heat. Bring to the boil, add the spinach and cook for 20 seconds until wilted

80g of spinach

Drain the spinach thoroughly, rinse under cold water for 30 seconds then squeeze the remaining juice from the leaves and finely chop

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

4 eggs
180g of plain flour
1 pinch of salt
1 pinch of pepper
170ml of milk

Place a frying pan over a medium heat and wipe the surface with oil. Once hot, add a ladleful of pancake mixture to the pan

1/4 tsp sunflower oil

Tilt the pan to evenly spread the batter across the whole surface. Cook for 1-2 minutes, then turn over and cook for a further minute

Repeat this process to make the rest of the crêpes, then allow to cool

2 3/4 tsp sunflower oil

Add the butter, flour and milk to a heavy-based saucepan over a medium heat and whisk constantly until the sauce heats and begins to simmer

50g of plain flour
50g of butter
500ml of milk

Add the mustard and cheddar cheese and leave the sauce to simmer for 2-3 minutes to cook out the flour. Remove from the heat and set aside

1/2 tsp English mustard
70g of cheddar, grated

Place a pan over a medium heat and add oil. Once hot, fry the onions, red peppers and celery for 3-4 minutes until soft but not coloured

1/2 onion, finely chopped
1 celery stick, finely chopped
1 red pepper, finely chopped
1 dash of sunflower oil

Add the turkey, a pinch of salt and pepper and a few spoonfuls of the white sauce to bind the mix together

400g of leftover turkey meat
1 pinch of salt
1 pinch of pepper

Preheat the oven to 190°C/gas mark 5

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

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

Remove from the oven and serve immediately with your chosen accompaniments

Discover more:

Share recipe

Marcello Tully

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.