Savoury crepes with mushrooms & greens

Batter

1. Melt the margarine in a small saucepan or microwave. Set aside to cool slightly.
2. In a large mixing bowl, whisk together the eggs, a2 Milk® Full Cream, flour, and salt until the batter is smooth, pale, and slightly frothy.
3. Stir in the chives and cooled melted margarine.
4. Cover and refrigerate for at least 20 minutes (or up to overnight).

Filling

1. When ready to cook, prepare your filling. Heat 1 tbsp olive oil in a 30cm non-stick pan over medium heat.
2. Add the mushrooms and a pinch of sea salt. Cook for 5 minutes, stirring occasionally, until tender with golden edges.
3. Add 1/2 tsp of the minced garlic. Stir for 1 minute. Transfer mushrooms to a bowl.
4. Wipe the pan clean. Add another 1 tbsp olive oil and the greens. Sauté for 2-3 minutes until just wilted.
5. Add the remaining garlic (about 1 tsp) and a pinch of sea salt. Cook for 1 minute. Transfer greens to a separate bowl.

Crepes

1. Heat a 30cm non-stick pan over medium heat for 4 minutes. When fully heated, wipe with a thin layer of oil using paper towel.
2. Working quickly, pour about 1/4 cup batter into the centre of the pan. Tilt the pan so the batter runs out to form a thin 30cm circle.
3. Cook for about 2 minutes until tiny bubbles appear all over and the edges begin to pull up from the pan.
4. Use a large flat spatula to flip the crepe. Cook for a further 1-2 minutes until golden.
5. Add a sprinkle of cheese, some mushrooms, and greens to one quarter of the crepe.
6. Fold the crepe in half, then fold in half again to make a triangle.
7. Transfer to a warm plate. Repeat with remaining batter and filling.
8. Serve immediately or keep warm in a low oven (100°C) until ready to serve.