Spinach Crepe Pinwheels

Cook Time 1 hour

Servings 6

Ingredients

400g smoked salmon

200g cream cheese 

Zest of 1 lemon

Salt and pepper

Crepes

1 cup (250g) plain flour, sifted

3 eggs

2 large handfuls of baby spinach, plus and extra 120g for rolling

500ml milk

Method

Place the eggs and spinach into a blender with a pinch of salt and blend until smooth.

Place the flour in a bowl and make a well in the centre. Add the egg mixture and whisk, adding a little milk at a time until the batter is smooth. It should be the consistency of pouring cream. You can make this batter and/or the crepes a day ahead of time.

Heat a large non-stick frying pan (or crepe pan) over medium-high heat. Brush a little oil in the pan and pour a ladleful of batter into the centre. Swirl the pan to coat the base evenly and cook for a minute until golden. Flip and cook for a further minute. Continue to cook the remaining crepes. You will need 6 large crepes.

Divide the cream cheese between the crepes and spread evenly and then add a sprinkle of lemon zest to each. Top with a layer of salmon and the extra spinach. Roll and chill for an hour before cutting into 3 cm thick pinwheels.