Creamy spinach crêpes
Item 1 of 1
- medium
- 6
- 50 minutes
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.
First published in 2015
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Ingredients
Metric
Imperial
Spinach crêpes
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
SAVE RECIPE
Method
1
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
2
Drain the spinach thoroughly, rinse under cold water for 30 seconds then squeeze the remaining juice from the leaves and finely chop
4
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
5
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
6
Repeat this process to make the rest of the crêpes, then allow to cool
- 2 3/4 tsp sunflower oil
7
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
8
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
9
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
10
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
11
Preheat the oven to 190°C/gas mark 5
12
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
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