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£2.85Price per unit
£2.85/kgPlease 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 |
---|---|
Fat | 31.9g |
Saturated Fat | 19g |
Carbohydrates | 35.7g |
Sugars | 10.7g |
Fibre | 9g |
Protein | 21.2g |
Salt | 0.8g |
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