Spinach and corn crepes for $8.90

1. Sift flour into a bowl. Make well in the centre. Gradually whisk in combined milk and egg until smooth — it should be the consistency of pouring cream. Set aside for 15 minutes.
   
2. Filling: Melt butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring constantly, until combined. Return to heat and cook, stirring, for 3-5 minutes, until the sauce thickens and comes to the boil. Simmer for 3 minutes. Stir in spinach, corn, mushrooms, half the cheese and chives. Season to taste. Keep warm.
   
3. Melt a little butter in a 20cm non-stick frying pan. Add ¼ cup of batter, swirling to cover the base. Cook for 1-2 minutes, loosen and flip. Cook for 1 minute. Repeat with remaining butter and batter.
   
4. Preheat grill to high. Divide spinach mixture between crepes. Fold into quarters or roll up. Arrange in a baking tray. Sprinkle with remaining cheese and grill for 1-2 minutes, until cheese melts. Serve with rocket.