Chef Archie Athanasius, an executive chef at Hemingways makes a small cut in the thin wholegrain crepe — a term used to describe thin pancakes. He uses the cut to fold it into a cone shape, he then proceeds to fill it with freshly sautéed creamy mushroom and spinach. This is then garnished with a microgreen salad.
“This is my take on a savoury crepe. You can fill it with anything you like … and yes even cheese,” he says.
