Herbed Crepes with Swiss Spinach Filling

Ingredients

• 1 cup plain flour
• 2 tablespoons milk powder
• 1/4 cup chopped fresh herbs (parsley,chives,dill)
• 1 egg
• 1 1/2 cups Pauls Milk
• 25g butter
• 2 tablespoons plain flour
• 1 1/2 cups  Pauls Milk
• 2 tablespoons milk powder
• 1 cup grated Australian Swiss-style Cheese
• 250g pkt frozen spinach, thawed and drained
• 4 spring onions, chopped
• 1/4 cup toasted pine nuts
• extra grated Australian Swiss-style Cheese
• paprika, for sprinkling

Method

1. Combine flour, milk powder and herbs together.Whisk in egg and milk to form a batter.
2. Pour 1/4 cup of batter into a heated small non stick pan and swirl to coat base.
3. Cook for 1 minute until the underside is golden brown then turn over and cook a further 30 seconds on the second side.
4. Repeat with remaining mixture to form 12 crepes.
5. Melt butter in a saucepan, add the flour and cook, stirring for 1 minute.
6. Add milk and cook, stirring until thickened.
7. Mix in the cheese, spinach, spring onions and pine nuts and cook until heated through.
8. Fill each crepe with spinach mixture and roll up.
9. Place in an ovenproof dish, sprinkle with remaining cheese and paprika.
10. Bake at 200°C for 15 minutes.
11. Serve with salad.

**This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.