Stuffed with savory fillings crepes make a delicious meal.  You can make them on Sunday and keep in the fridge ready to be toasted with cheese and vegetable (or any leftovers you have) for dinner to save you time and effort.

You need

• Large non-stick pan

Ingredients

• 4 eggs;
• 50g butter;
• 300g plain flour;
• 500ml whole milk;
• 200ml water;
• 3 tsp sugar;
• 1 pinch salt;
• Cheese, spinach etc.

Step by step

• Melt the butter in a bowl. Combine the melted butter, both flours, milk, water, eggs, salt, and sugar in a blender and process until smooth. Let the batter rest at room temperature for at least 1 hour or even refrigerate overnight.
• Lightly oil a non-stick frying pan, wipe it with a kitchen towel and heat well.
• Put a scant of batter and quickly swirl to coat the whole pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds.
• Transfer to a plate and repeat with the remaining batter.
• Take one crepe and put some cheese (thinly sliced or grated) and some spinach (optional) on one side, fold it. Repeat with the second crepe.
• Heat the non-stick pan (no oil/butter needed) and cook 30-45 seconds on each side until golden brown and the cheese has melted.

  Your shopping basket

• 6 eggs – £1.30
• 250g butter – £0.95
• 500ml milk – £0.49
• 1,5kg flour – £1.79
• 350g cheddar – £2.19
• Total basket £6.72 | Cost of ingredients (12 crepes) £2.39 | Per 2 crepes £0.59