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Doves Farm Organic Wholemeal Spelt Flour1kg
1kgItem price
£2.85Price per unit
£2.85/kgThe vegetable mix is also great as a topping on toast or baked potatoes, or served with fish or chicken. It freezes well, too!
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the flour in a mixing bowl with a pinch of salt and make a well in the centre. Crack the egg into the well and whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tbsp of the melted butter.
Preheat the oven to 120°C, gas mark 2. Place a medium, non-stick frying pan over a medium heat. Roll a sheet of kitchen paper into a cylinder. Dip the end in the butter and use to grease the pan. Add a ladle of batter to the pan and swirl around to cover the base evenly. Cook for 1-2 minutes, until slightly browned underneath and set on top. Flip and cook for about 1 minute. Slide onto a plate; cover with a square of baking parchment. Cover loosely with foil; keep warm in the oven. Repeat with the remaining batter to make 6 crêpes, layering them up with paper under the foil.
For the filling, add the remaining butter to a large saucepan with the leeks. Cook gently, stirring, for 5 minutes then add the garlic and wine, cover and cook on the lowest heat for 10 minutes. Uncover, stir in the crème fraîche and nutmeg; simmer for a few minutes. Gradually wilt in the spinach then add the gruyère and remove from the heat; season. Spoon some of the filling just off-centre of each crèpe and fold over twice to make a triangle. Serve warm.
Typical values per serving when made using specific products in recipe
Energy | 2,272kJ/ 545kcals |
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Fat | 31.9g |
Saturated Fat | 19g |
Carbohydrates | 35.7g |
Sugars | 10.7g |
Fibre | 9g |
Protein | 21.2g |
Salt | 0.8g |
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