Delicious Crêpes recipe stuffed with sautéed mushrooms, lardons and spinach, with luscious melted blue cheese, tipped with a poached duck egg. This little number is perfect for a lazy weekend Brunch and can easily be adapted to suit a vegetarian palate. 

Putting it all Together
Crêpes with Sautéed Mushrooms, Spinach and Poached Duck Eggs.
  • Preptime: 30 mins
  • Cooktime: 20 mins
  • Servings: 2
  • For the Crêpes: 
  • 250g of Plain Flour
  • 3 free range Eggs
  • 500 ml of Milk
  • 2 tbsp of Oil
  • pinch of Salt
  • 2 tbsp of Rum

For the Filling:

  • 4 Duck Eggs 
  • 400g of Spinach
  • 30g of Butter
  • 400g of Chestnut Mushrooms, roughly sliced
  • 3 Garlic Cloves, chopped finely
  • 4 Eschallion Shallots, chopped finely
  • 200g of Lardons