Whisk in a the milk, then put in the container and chill for at least 2 hours. This allows to batter to thicken, making soft, delicately textured pancake. The batter can also be left overnight.

Wash and dice the leeks then cook them in the same pan as you used for bacon and cook until they are soft.

Wash the spinach, drain it, cook it lightly in a little olive oil and squeeze out any excess liquid.

Make the crepe:

Heat 1 tsp of oil in a non stick pan, then soak up any excess with a piece of kitchen paper. Add just enough batter to the hot pan to cover the surface when swirled, cook for 30 - 40 seconds.

Flip over by sliding a spatula underneath and cook for a further 30 - 40 seconds on the other side. Repeat the process until you have 4 perfect crepes.

Divide the filling evenly between the crepes and lay them, open-faced over the pancakes.

Pour the warm cream over the crepes and sprinkle with the grated Gruyere cheese.

Serve it when its warm.
Enjoy.