Herb Crêpes with Mushrooms and Spinach

For the herb crêpes

• Blend together the flour, eggs, milk, salt, butter, and the herbs in a food processor until you have a smooth batter.
• Pour into a jug and let stand for 10 minutes.
• Heat a little sunflower oil in a non-stick frying or crêpe pan set over a medium heat until hot.
• Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
• Cook for 1-2 minutes until golden underneath and then flip and cook for a further minute or so.
• Remove to a plate and repeat the process using a little more oil for each pancake; keep cooked pancakes loosely covered with aluminium foil to keep warm.

For the mushrooms and spinach filling

• Melt the butter with the olive oil in a large sauté pan set over a medium heat until hot.
• Add the pepper, garlic, mushrooms, and a generous pinch of salt, sautéing until the mushrooms are tender and starting to colour, about 5-7 minutes.
• Stir in the spinach, cover the pan with a lid, and cook until wilted, about 2 minutes; stir from time to time.
• Stir in the crème fraîche, letting it melt into the vegetables.
• Let the sauce simmer gently for 2 minutes before seasoning to taste with salt and pepper.
• Fill each herb crêpe with some of the filling, folding the top and bottom sides of the crêpe over it to enclose.
• Serve on platters with some chives as a garnish, if desired.