MAKES 8
Ingredients
Filling
4 tbsp butter
12oz (350g) cremini mushrooms, quartered
⅓ cup all-purpose flour
1¼ cups chicken stock
12oz (350g) boneless and skinless cooked chicken, cut into bite-sized pieces
1 tbsp chopped fresh tarragon
salt and black pepper For the crêpes
1lb (500g) spinach leaves, coarsely chopped
2 tbsp butter
pinch of grated nutmeg
8 crêpes
4oz (125g) Gruyère cheese,
grated
360 CALS EACH
1 Preheat the oven to 375°F (190°C). Make the filling: melt the butter in a heavy pan, add the mushrooms, and cook, stirring often, for 2–3 minutes.
2 Add the flour and cook, stirring, for 1 minute. Remove the pan from the heat and gradually blend in the stock. Bring to a boil, stirring, and simmer for 2–3 minutes. Add the chicken and tarragon and season with salt and pepper.
3 Rinse the spinach and put into a saucepan with only the water that clings to the leaves. Cook for 2 minutes or until tender. Drain well, squeezing to extract any excess water, then stir in the butter and nutmeg. Spoon into a shallow ovenproof dish.
4 Divide the chicken and mushroom mixture among the 8 crêpes. Roll up the crêpes and place them in a single layer on top of the spinach.
5 Sprinkle with the cheese and bake for about 25 minutes until golden. Serve hot.
