Spinach And Blue Cheese Crepes - cooking recipe

Ingredients

1 1/4 cups flour
2 None eggs
2/3 cup milk
4 tbsp white wine vinegar
1-2 tsp mustard
1 tbsp honey
7 tbsp olive oil
3 1/2 oz arugula
1/2 None each yellow and red bell pepper, seeded and cut into strips
2 None red onions, peeled and 1 cut into thin strips, 1 diced
1 1/3 lb baby spinach
3/4 cup Stilton (blue) cheese, cubed
1/4 cup pine nuts

Preparation

Mix the flour, eggs, salt and milk into a smooth dough with an eggbeater. Let it stand for 15 mins.
For the vinaigrette: whisk together the vinegar, mustard and honey and season to taste. Drizzle in 4 tbsp of oil and mix it vigorously. Toss the arugula, peppers and strips of onion in the vinaigrette.
Heat 1 tbsp of oil in a saucepan and saute the pine nuts for about 4 mins. Remove them, add the diced onions and saute for 5 mins. Add the spinach and cook it, covered until it loses its shape. Add the cheese and season to taste.
Heat 2 tbsp of oil in batches in a 9 1/2 inch diameter frying pan. Add 1/4 of the batter and cook over a medium heat for 2 to 3 mins each side. Remove it and keep it warm while you repeat the process with the remaining batter. Spread the spinach mixture on the pancakes and sprinkle them with pine nuts. Fold the pancakes and serve them on 4 plates with the salad.