Spinach And Corn Crepes - cooking recipe

Ingredients

None None Crepe Batter
1 cup all purpose flour
1 1/2 cups milk
1 large egg
2 tbsp butter
None None Filling
3 tbsp butter
2 tbsp all purpose four
1/2 cup milk
3 cups baby spinach leaves
1 (14 oz can) corn kernels, drained
1 cup button mushrooms, sliced, sauteed
1 cup grated cheddar cheese
2 tbsp snipped fresh chives
None None arugula, to serve

Preparation

To make the crepe batter, sift flour into a bowl. Make well in the center. Gradually whisk in combined milk and egg until smooth - it should be the consistency of pouring cream. Set aside for 15 minutes.
Meanwhile, prepare the filling by melting the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring constantly, until combined. Return to heat and cook, stirring, for 3-5 minutes, until the sauce thickens and comes to a boil. Simmer for 3 minutes. Stir in spinach, corn, mushrooms, half the cheese and chives. Season to taste. Keep warm.
To make the crepes, melt a little butter in an 8 inch non-stick frying pan. Add 1/4 cup of batter, swirling to cover the base. Cook for 1-2 minutes, loosen and flip. Cook for 1 minute. Repeat with remaining butter and batter.
Preheat broiler to high.
Divide spinach mixture between crepes. Fold into quarters or roll up. Arrange in a baking tray. Sprinkle with remaining cheese and place under the broiler for 1-2 minutes, until cheese melts. Serve with arugula.