200 grs. plain flour
400 ml milk
pinch of salt
30 g. butter
400 g spinachs
some green onions trimmed and sliced
salt and pepper
250 grs creme fraiche or sour cream
100 grs. grated parmesan cheese
50 g.unsalted butter
To prepare the crepes place the flour and a pinch of salt in a large bowl, add the eggs and yolk and mix to a lumpy wet paste using a spoon.
Now whisk in the milk a little to begin to smooth out the lumps.
then in a bolder streams once you have a creamy batter.
Alternatively place all the ingredients except for the butter in a blender and whizz until is smoothy.
I use a hand whisk and was perfect.
Leave the batter to stand for t least 20 minutes, then stir in the melted batter.
Heat a frying pan of about 24 cm over a medium heat and add some oil drops and clean with a paper towel.
Ladle injust enough batter to coat the base,tipping it to allowit to run evenly over the surface. When the pan is hot enough the crepes mixture should sizzle as it hits the pan.
Cook by 30 seconds until the top side appears dry and lacy at the edges and is golden.
Loosen the edges using a palette, a knife or spatula.
Slip this underneathand flip it over. Give another 30 seconds and then slip int onto in a plate.
You can make a pile them up on a plate and cover with foil to keep warm.
To make the filling bring a large pan of salted water to the boil and add the spinach and blanch it for 2 minutes, then drain it and press out as much of the water as possible.
At the same time heat a large frying pan over a medium low heat for a few minutes add the butter and once it has melted stirring ocassionally Then add the green onions and sweat by a minutes.
Finally mix in the spinach and cook about 1 minute. seasoning with salt and pepper Leave cool and transfer to a bowl.
To assamble the cannelloni (crepes) lay a couple of tablespoon of the filling just to the side of the centre of the top pancake. and roll it up.
Place this in a 35 x 35 cm roasting dish and fill and roll the remainder like wise, laying them out in a row.
Heat the oven to 180° c Beat the creme fraiche with a spoon to lossen it and spoon it evenly over the pancakes. Scatter over the
parmesan cheese and bake for 25 minutes until golden and sizzling.