50g butter, chopped
2 tablespoons olive oil
600g sliced mushrooms, finely chopped
180g baby spinach leaves
150g Greek feta, crumbled
400g box frozen French-style crepes (8)
½ cup finely grated parmesan
2 x 250g punnets cocktail truss tomatoes
Melt butter and half the oil in a large, non-stick frying pan over a medium to high heat. Add mushrooms. Cook, stirring occasionally, for about 8 minutes, or until soft. Add spinach. Stir until wilted. Remove from heat. Stir in feta. Season with salt and pepper.
Place frozen crepe stack in the microwave. Microwave on High (100%) for 2 minutes, or until thawed and warm. Remove.
Spread mushroom mixture evenly over warm crepes. One at a time, fold crepe in half. Press down lightly. Fold crepe in half again to form quarters. Place in a single layer on a large oven tray lined with baking paper. Sprinkle with parmesan.
Place tomatoes on a separate oven tray lined with baking paper. Drizzle with remaining oil. Season with salt and pepper.
Place crepes and tomatoes in same moderate oven (180C). Cook for about 15 minutes, or until crepes are slightly crisp and parmesan is melted and tomatoes start to blister. Remove.
Serve crepes with tomatoes.
TIP! Make sure feta is not too chunky once crumbled. If time permits, prepare crepes to end of Step 3. Refrigerate, covered, overnight. Remove from fridge 15 minutes before cooking.