100g frozen leaf spinach, thawed or a bag of fresh Spinach steamed and drained well
1 tbsp olive oil
4 tbsp Hellman’s mayonnaise
200g mature cheddar cheese, grated
25g parmesan cheese, grated
3 spring onions, chopped
300g cooked chicken, shredded
142ml carton double cream
4 – 6 crepes (see our Crepes recipe)
Heat the oven to 200C/Gas Mark 6. Squeeze the thawed or steamed spinach in your hands to remove as much excess liquid as possible, season with salt and pepper.
Lightly ail a medium sized ovenproof dish, about 20.5cm in diameter. Spread a little of the mayonnaise over the centre of a crepe leaving a 2.5cm clear edge.
Sprinkle a little of the cheddar and parmesan cheeses into each crepe, then top with chopped spring onions, spinach and shredded chicken.
Gather the edges of the crepes loosely together and tuck side by side in the dish, leaving the filing exposed.
There should be enough room in the dish to hold all of the crepes in a single layer.
Spoon the cream over the crepes and sprinkle with the remaining cheeses. Cook for 20 minutes or until the tops are crisp and golden.