Method

Make the crepe batter: Heat the butter in a pan until it is foaming and hazelnut brown. Cool for 2 minutes.

Into a blender or food processor add the eggs, milk and flour. Season with 6 pinches of salt and 1 generous pinch of black pepper. Process for 1 minute. Add the cooled butter and process for 30 seconds. Add the chives and parsley then cover and set aside.

Make the filling

Melt 30g butter in a large frying pan. Add the spinach and cook on full heat for 2 minutes. Season. Squeeze out the water from the spinach with the back of a spoon.

Cook mushrooms in remaining 30g butter with the garlic and tarragon. Add the smoked chicken. Season and add to spinach along with the cheese.

Lightly coat the frying pan with oil and swirl the crepe batter around the pan (try to make the crepes as thin as possible). When the crepes start to bubble, flip over and cook quickly on the other side.

Spoon filling into crepes then roll up and place in a buttered gratin baking dish 25-30cm long. Don't overfill, as this will make the crepes harder to pick up. Cover with plastic wrap and refrigerate overnight or until guests arrive.

To make the sauce

Heat the cream to a rolling boil. Add nutmeg, then season. Pour cream over crepes and top with grated cheese. Bake for 20 minutes at 180¼C until golden (if the crepes come cold from the fridge, allow extra cooking time). The cheese will 'gratinate', creating a golden crust. Bring the bubbling dish to the table and serve with a salad.

Annabelle says

These are spectacular - forget boring crepes - serve them to guests and they'll be begging for more! Make ahead and just add sauce before baking. I prefer to use Gruyere cheese, but tasty cheddar will do.