Refresh
    Crêpes with Sautéed Mushrooms, Spinach and Poached Duck Eggs.

    Delicious Crêpes recipe stuffed with sautéed mushrooms, lardons and spinach, with luscious melted blue cheese, tipped with a poached duck egg. This little number is perfect for a lazy weekend Brunch and can easily be adapted to suit a vegetarian palate. 

    Putting it all Together
    Crêpes with Sautéed Mushrooms, Spinach and Poached Duck Eggs.
    Timing
    • Preptime: 30 mins
    • Cooktime: 20 mins
    • Servings: 2
    Ingredients
    • For the Crêpes: 
    • 250g of Plain Flour
    • 3 free range Eggs
    • 500 ml of Milk
    • 2 tbsp of Oil
    • pinch of Salt
    • 2 tbsp of Rum

    For the Filling:

    • 4 Duck Eggs 
    • 400g of Spinach
    • 30g of Butter
    • 400g of Chestnut Mushrooms, roughly sliced
    • 3 Garlic Cloves, chopped finely
    • 4 Eschallion Shallots, chopped finely
    • 200g of Lardons 
    Steps

    . The first step here is to make the batter for the Crepes. Then to let it rest for at least half an hour. 

    . Second is to prepare the Mushroom, clean if needs be and chop them.

    . Chop the peeled Shallot and the Garlic.

    . Sauter the Mushrooms, Shallots and Garlic together in salted Butter. Add Herbs and seasoning.

    . Prepare the Pan to poached the Duck Egg and the frying Pan for the Pancakes.

    . While you are doing the Pancakes, prepare the Spinach which only takes minutes to steam in a little Water (you can flavour the Water with Veg Stock). Add a little pinch of Nutmeg to the Spinach. 

    .Then it is just a building up upon the plates: Pancake first then the filling, Mushrooms, Spinach (drained), and Egg. To add Lardons is optional but if you do so cook them with the Mushrooms initially.

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