Perfect for a weekend brunch when you've a little extra time to pull all these fab, fresh ingredients together.


  • 1 bunch of spinach, stems removed and washed well.
  • sea salt
  • 12 floz milk
  • 3 free range eggs
  • 1 tblsp melted butter
  • 2 tblsp extra virgin olive oil
  • 1 tblsp chopped fresh dill
  • 1 cup unbleached white flour
  • 400 g ricotta cheese
  • 100 g finely grated parmesan cheese
  • 2 tblsp chopped fresh parsley
  • 1 tblsp chopped fresh dill
  • 1 tblsp finely chopped spring onion sea salt
  • mushrooms
  • 2 tblsp extra virgin olive oil
  • 3 spring onion finely chopped
  • 400 g mushrooms of choice (sliced 1/4 inch thick coarse ground black pepper)
  • 4 floz dry white wine
  • 1 tblsp chopped fresh parsley
  • 200 g crème fraiche
  • sea salt


  • Place the spinach leaves into a pan with a sprinkling of sea salt until wilted. Put into a food processor and pulse a few times to puree. 
  • Place in a roomy bowl with the milk, eggs, butter, oil, and herb and whisk.
  • Add the flour and a good pinch of salt and whisk until smooth. Set aside to rest for at least 20 minutes.
  • Make the ricotta filling and prepare the mushrooms. Mix all the ingredients for the ricotta filling.
  • Heat a little oil in a pan and pour a ladle of batter into the pane and swirl around. Cook over a medium heat until set on the bottom approx. 2-3 minutes. Turn the crepe over gently and cook for just 30 seconds. Slide onto a plate. Repeat the process until all the batter has been used up.
  • Using 3 crepes per person, spread 2 tablespoons of ricotta filling over a crepe, cover with a second crepe, repeat with the ricotta filling and place a third crepe on top.
  • Place them onto an oven proof tray and cover with foil. Bake at 37°5F until heated through approx. 20 minutes.
  • Make the mushrooms. Heat the olive oil in a pan, add the spring onion and cook for a minute over a medium heat. Raise the heat and add the mushrooms. Season with salt and pepper and toss the mushrooms until they begin to colour.
  • Add the wine and let it reduce. Add the herb, crème fraiche and taste for seasoning.
  • Place a crepe stack onto a serving plate and spoon the mushroom with their juices on the side.

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