Pancetta, Spinach & Goat Cheese Crepe

• 2 cups milk
• 2 eggs
• 1 cup self-raising flour
• 1 tbsp butter, melted, plus some extra at room temperature for frying
• 1 tbsp of dill, finely chopped
• 1 tbsp of chives or garlic chives, finely chopped
• To Serve
• 2 cup spinach
• 100g pancetta, chopped
• ½ onion, cooked
• 200g goat cheese, to serve

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This recipe is created in partnership with Good Chef Bad Chef.

1. Sieve the flour into a bowl, then whisk in the flour, melted butter and eggs until the batter is smooth. If it’s too dry, add some more milk. Once smooth, add the herbs and whisk to combine. 2. In a pan, fry the onion and pancetta with extra virgin olive oil and season with salt and pepper. Sauté for 2-3 minutes, then add the spinach and continue to cook for 1 minute. Set aside. 3. Rub the butter over a crepe pan on medium-high heat, then add about 1½ ladle of batter. 4. Spread the batter evenly, then allow it to cook for 2 minutes on the first side and 1 more minute on the second side or until both sides are golden brown. 5. Add about 2 tablespoons of fried spinach mixture to the middle of your crepe, then add the goat cheese. 6. Fold the four edges of the crepe to cover the spinach mixture. Press to ensure the crepe remains in its shape. 7. Sprinkle some herbs on top and serves.