Stuffed Spinach and Mushroom Crepes

1/2 syn on Extra Easy

Makes 12 crepes

For the Crepes

10 large eggs

6 tbsp mixed herbs of your choice (parsley, chives, etc)

salt and pepper

For the Filling

Low calorie spray

500g baby button mushrooms, halved

3 garlic cloves, peeled and crushed

1/2 tsp cumin seeds

10 spring onions, finely sliced

400g baby spinach leaves

200 g cherry tomatoes, halved

200 g quark

4 level tbsp low fat soft cheese

fresh chives, to garnish

Method

Crack the eggs into a large bowl, add the chopped herbs and 2 tablespoons of water and season to taste. Bat gently to break up the eggs, pour into a large measuring jug and set aside while preparing the filling.

Spray a large saucepan with low calorie cooking spray and place over high heat.  Add the mushrooms, garlic, cumin seeds and spring onions and cook for around 5 minutes until the mushrooms have softened and the mushroom juices have evaporated.

Add the spinach and stir fry for 4-5 minutes or until wilted.  Add the tomatoes and stir fry over a high heat for 1-2 minutes.  Remove from the heat and stir in the quark and soft cheese. Set aside and keep warm.

Spray an 18 cm frying pan with low calorie cooking spray and place over a high heat for a few seconds until hot. Pour in one-twelfth of the egg and herb mixture.  Cook for about 1 minute, stirring gently with a wooden spatula and pulling the cooked egg from the edge towards the centre to let the liquid egg flow on the pan.

When the crepe holds together, stop stirring and cook for 30 seconds or until the underside is golden brown and the top is just setting.

Spoon one-twelfth of the mushroom mixture along the middle third of the crepe and fold both sides over the top.

Quickly slide the folded crepe inn to a warmed plate and keep warm then repeat until you have 12 stuffed crepes.

Garnish with chives and serve with a green salad.