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 

. The first step here is to make the batter for the Crepes. Then to let it rest for at least half an hour. 

. Second is to prepare the Mushroom, clean if needs be and chop them.

. Chop the peeled Shallot and the Garlic.

. Sauter the Mushrooms, Shallots and Garlic together in salted Butter. Add Herbs and seasoning.

. Prepare the Pan to poached the Duck Egg and the frying Pan for the Pancakes.

. While you are doing the Pancakes, prepare the Spinach which only takes minutes to steam in a little Water (you can flavour the Water with Veg Stock). Add a little pinch of Nutmeg to the Spinach. 

.Then it is just a building up upon the plates: Pancake first then the filling, Mushrooms, Spinach (drained), and Egg. To add Lardons is optional but if you do so cook them with the Mushrooms initially.

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