Savoury Gruyere Crepes

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.

For the pancakes: sift the flour and salt into a mixing bowl and make a well in the centre. Add the egg and beat well.

Add half the milk and beat until smooth. Stir in the remaining milk until blended.

Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter to coat the base. Cook until set and lightly golden then turn over and cook for another 50 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.

Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together.

For the filling: heat the butter in a frying pan and cook the mushrooms and spring onions until soft and the liquid from the mushrooms has evaporated.

Remove from the heat and stir in the cream, cheese and ham.

Lay the pancakes out and spoon some of the filling onto each one and roll up, tucking in the ends.

Place in the baking dish and sprinkle with cheese. Bake for 5-10 minutes until golden brown.