Crêpes with spinach and feta cheese

Ingredients for 1 servings:

• 500 g fresh leaf spinach
• 200 g sheep’s cheese
• 1 small can of corn
• 80 g shallot(s)
• 5 spring onions
• 2 cloves garlic
• 9 tbsp olive oil
• 3 eggs
• 110 g flour
• 250 ml milk
• 50 g butter, melted
• 3 tbsp parsley, freshly chopped
• 1 pinch of nutmeg, freshly grated
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

vegetarian, makes three servings

Sort the spinach leaves, wash them, spin them dry, and chop them roughly. Cut the feta cheese into 1 cm cubes. Drain the corn in a sieve. Peel and finely dice the shallots. Trim, wash, dry, and finely slice the spring onions. Peel and press the garlic. Heat 4 tablespoons of olive oil in a pan and sweat the shallots until translucent, then let it cool. Beat the eggs until frothy, then fold in the flour and milk in portions. Stir in the cooled shallots and melted butter until a smooth crepe batter forms. Season with salt and nutmeg and season to taste. Let the batter rest for about 30 minutes. Then heat 3 tablespoons of olive oil and use the batter to make three large, thin crepes. Heat the remaining olive oil, sweat the garlic and spring onions, then add the spinach and sauté until it begins to shrink slightly. Stir in the corn, cheese cubes, and parsley, and season with salt, nutmeg, and pepper. Fill the crêpes with the spinach and cheese mixture, fold over, and serve immediately.