Instructions

• To make the crepes, mix all the crepe ingredients together until smooth, with the exception of the olive oil.
• Heat 1 teaspoon of the olive oil in a large non-stick skillet, over a medium-high heat and add around a quarter of the batter. Tilt the pan to spread the mixture right to the edges. Cook for 3 minutes on each side. Repeat until all the batter has been used up.
• To make the mushroom filling, heat 1 tablespoon of olive oil in a pot over a medium heat. Add the onion and garlic and cook for 5-7 minutes, until soft. Next add in the mushrooms and continue cooking for a further 10 minutes. Finally, add in the spinach and cook for a further 2-3 minutes until the spinach has wilted.
• To serve, place the crepes onto 4 plates. Spread each crepe with 1 tablespoon of cashew crème, then top with the mushroom and spinach mix. Serve immediately.