Spinach and Roquefort Crepes With Walnuts and Chervil Recipes

Ingredients :

1 cup plain flour

2 eggs

5 tbsp sunflower oil

a little salt

1 cup milk

3 tbsp butter for frying

Filling

2 lb frozen spinach, thawed

1 cup cream cheese

1 packed cup Roquefort cheese, grated

2 tbsp chopped walnuts

2 tsp chopped chervil

Sauce

4 tbsp butter

1/2 cup flour

2 1/2 cup milk

1 tsp whole grain mustard

3/4 packed cup Roquefort cheese, grated

1 tbsp finely chopped walnuts

1 tbsp fresh chopped chervil, to garnish

1. Process the flour, eggs, oil and salt, slowly adding milk until the mixture has the consistency of light cream.
2. You may not need to add all the milk.
3. Let the batter rest in the refrigerator for 1 hour.
4. Put 1 tsp of the butter into a frying pan, and once it has melted swirl it around to coat the surface of the pan.
5. Drop a large tbsp of batter into the pan and tilt to spread it around evenly.
6. Cook until golden brown on the bottom, then turn and cook briefly on the other side.
7. Lay the crepe on a wire rack.
8. Cook the others in the same way.
9. Cook the spinach over a low heat for about 15 minutes.
10. Strain off the water and let the spinach cool.
11. Process in a food processor with the cream cheese and Roquefort until smooth.
12. Turn into a bowl and add half the walnuts and chervil.
13. Preheat oven to 375F.
14. Fill all the crepes and place in a shallow ovenproof dish, rolled tightly and in rows.
15. Make the sauce by melting the butter, adding the flour and cooking for a minute or two.
16. Add the milk and stir constantly until the sauce comes to the boil.
17. Stir in all the other ingredients except the chervil.
18. Pour the sauce over the crepes and bake for 20 minutes.
19. Serve immediately, sprinkled with chopped chervil and the remaining walnuts.

Crepes make a good starter or buffet fish as you can prepare them in advance. The pancakes can be frozen, but not the filling.

16 crepes

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