Ingredients
For the crêpes
125g/4½oz plain flour or buckwheat flour
pinch salt
1 free-range egg
150ml/5fl oz milk
150ml/5fl oz water
1 tbsp butter, melted
olive oil, for frying
For the filling
1 tbsp olive oil
small knob of butter
1 small onion, peeled and chopped
handful mushrooms, sliced
salt and freshly ground black pepper
110g/4oz baby spinach
1 tbsp crème fraîche
few sprigs fresh parsley, chopped
few fresh chives, chopped
salad leaves, to serve

Method
1. For the crêpes, sift the flour and salt into a mixing bowl, then crack in the egg and mix well.
2. Add the milk and water and stir well, then add the melted butter and beat well until smooth and well combined. Leave aside while you make the filling.
3. For the filling, heat the oil and a knob of butter in a medium frying pan and fry the onion and mushrooms until softened.
4. Season well with salt and freshly ground black pepper, then add the baby spinach and cook for a further 3-4 minutes, stirring frequently.
5. Heat a little olive oil in a frying pan, pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about 30 seconds until the underside is set and beginning to turn golden-brown, then turn over with a spatula and cook on the other side.
6. While the crêpe is still in the pan, spread half the crème fraîche over it, scatter over half of the mushroom and spinach mixture and sprinkle with parsley and chives, leaving space around the edges for folding. Fold the sides of the crepe over the filling and transfer to a serving plate.
7. Repeat the process with the remaining batter and filling to make more pancakes.
8. To serve, place the pancakes onto two serving plates with some salad leaves.