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Spinach and gorgonzola crêpes

Fruit and vegetables

300g/10½oz spinach, chopped, blanched, refreshed in cold water and squeezed dry
lemon wedges, to serve

Tins, packets and jars

115g/4oz plain flour

Cooking ingredients

pinch salt
2 tbsp oil, for frying
pinch freshly grated nutmeg
1 tbsp pine nuts, toasted

Dairy, eggs and chilled

1 free-range egg
1 free-range egg yolk
300ml/10fl oz whole milk
250g/9oz gorgonzola (or a similar vegetarian blue cheese)
50g/2oz salted butter
50g/2oz parmesan cheese

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