Spinach-Stuffed Crepes

An ideal dish to serve as a first course, Spinach-Stuffed Crepes are equally good as a light lunch or supper, served with sweet-corn or grilled tomatoes.8 oz. savoury Crepe Batter

1 oz. butter

4 oz. button mushrooms, wiped clean and halved

8 oz. spinach, cooked, drained and finely chopped

2 tablespoons double cream

2 oz. Gruyere cheese, grated

½ teaspoon salt

4- teaspoon black pepper

Fry the crepes according to the instruc-tions in the basic recipe and keep them hot.

In a small frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the mushrooms and fry them, stirring frequently, for 3 minutes or until they are tender. Remove the pan from the heat.

In a medium-sized saucepan, combine the spinach, cream, cheese, mushrooms, salt and pepper.

Set the pan over low heat and, stirring constantly, cook the mixture for 5 minutes or until it is hot. Remove the pan from the heat.

Lay the crepes out flat on a working surface and spoon equal amounts of the filling on to the centre of each one. Using the back of the spoon, spread the filling to within

½ inch of the edges of the crepes. Roll up the crepes Swiss roll style.

Transfer the crepes to a warmed serving dish and serve at once.