Ham, mushroom and spinach crêpe

Put the flour and salt into a bowl. In a jug, whisk together the milk, egg and melted butter. Make a well in the dry ingredients and slowly pour in the milk/egg mixture, whisking as you pour until you have a soupy mixture, mostly lump free. Leave to rest in the fridge while you make the filling.

Wilt the spinach in a pan, then remove and squeeze out any excess liquid. Set aside. Heat the butter in the pan and sauté the mushrooms until they release their juices. Add the spinach and stir in the crème fraîche, mustard and seasoning. Set aside.

After the crêpe mix is chilled, check the consistency; if it's too thick, add a little more milk or water to correct it. It should be smooth and runny.

Melt half a teaspoon of butter in a frying pan over a medium heat. Pour or ladle in enough batter so that, as you tilt the pan, it covers the surface very thinly. Cook for 15-30 seconds, then start to lift the edges up and flip it over. The underside should be golden with a few brown spots. Repeat with your remaining batter, adding more butter every 3-4 crêpes.

When ready to serve, place one crêpe in the pan, sprinkle cheese over half the crêpe, add a spoonful of the mushroom and spinach mix, then some ham. Cook for 30 seconds or until the cheese begins to melt, then fold into quarters.

Sprinkle with parsley and serve immediately.