Mushroom, Feta and Spinach Crepes

Serves 4, Prep and Cook 40 mins

50g butter, chopped

2 tblsps olive oil

600g sliced mushrooms, finely chopped

180g baby spinach leaves

150g Greek feta, crumbled

400g box frozen classic crepes (8)

½ cup finely grated parmesan

2 x 250g punnets cocktail truss tomatoes

1 Melt butter and half the oil in a large, non-stick frying pan over a medium to high heat. Add mushrooms. Cook, stirring occasionally, for about 8 minutes, or until soft. Add spinach. Stir until wilted. Remove from heat. Stir in feta. Season with salt and pepper. 2 Place frozen crepe stack in the microwave. Microwave on High (100%) for about 2 minutes, or until thawed and warm. Remove.

3 Spread mushroom mixture evenly over warm crepes. One at a time, fold crepes in half. Press down lightly. Fold crepes in half again to form quarters. Place in a single layer on a large oven tray lined with baking paper. Sprinkle with parmesan.

4 Place tomatoes on a separate oven tray lined with baking paper, then drizzle with remaining oil, and season with salt and pepper.

5 Place crepes and tomatoes in same moderate oven (180C). Cook for about 15 minutes, or until crepes are slightly crisp and parmesan is melted, and tomatoes start to blister. Remove.

6 Serve crepes with tomatoes.