Recipe and photography: Vicki Ravlich-Horan
1-2 tbsp butter
1¼ cups milk
2 cups flour
1-2 cups rocket, chopped
handful of chopped basil
1 cup zucchini, grated and liquid squeezed out
1 cup of grated Parmesan
Melt the butter in a pan then add the spinach. If using baby spinach it can put directly in the pan, if using regular spinach, chop and remove large stalks. Cook for 5-7 minutes until the spinach is completely wilted. Allow to cool before transferring to a blender.
Blend the spinach then add 1 cup milk and eggs and blend again. Add the flour and a pinch of salt and blend until just combined. If you over mix at this point the crepes will be tough. Allow the batter to rest for 30 minutes.
Whisk in some of the remaining milk until the batter is the perfect consistency. You want it to be like thick cream.
Dip a piece of paper towel in melted butter and use to brush base of a 16-21cm pan over medium heat. When hot, pour in just enough batter to cover the base, approx ¼ cup. Tilt pan so batter covers base. Cook for about 1 minute until bubbles appear. Carefully flip and cook other side for only 10-15 secs. Repeat until all the batter is used. It should make around 12 crepes.
Mix the remaining ingredients together in a bowl. Spread 2-3 spoonfuls onto each crepe and roll up before placing on an oven tray. Once all the crepes are filled sprinkle them with extra Parmesan cheese and bake for 20-25 minutes at 180°C.
Serve warm with extra rocket and cherry tomato salsa.