Mushroom & Spinach Crepes

Whisk the plain flour, milk, and egg together in a medium bowl until smooth. Season with salt and pepper. Refrigerate for at least 10 minutes.

Heat the butter and half of the olive oil in a large frying pan over a medium-high heat. Add the baby spinach and cook for 1-2 minutes, or until wilted. Pour out any excess liquid from the pan and discard. Remove the spinach from the pan and set aside. Add the button mushroom and spring onion and cook, stirring, for 3-4 minutes or until tender. Add the garlic and cook for a further 1 minute, or until fragrant. Return the spinach to the pan and stir to heat through. Remove from the heat and cover with foil to keep the mixture warm.

Heat a little of the remaining oil in a small frying pan (or crepe pan) over a medium-low heat. Add ¼ cup of the crepe batter and tilt the pan to cover the base with the mixture. Cook for 1-2 minutes or until the underside is golden. Flip and cook for 1 minute. Remove and place on a plate. Repeat with the remaining batter, adding a little more oil each time.