Spinach crêpes with burrata

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the baby spinach under running water, spin dry and place in a blender with the milk. Blend until very smooth. Gradually add the eggs, flour, sugar, salt and pepper, and mix to a smooth batter.

2. 02

   Remove the husks and silk from the corn cobs and blanch in boiling water. Brush with rapeseed oil and cook on a barbecue or in a griddle pan for 6–8 minutes. Slice the courgette lengthways into thin slices, brush with rapeseed oil and cook on a barbecue or in a griddle pan for 6 minutes.

3. 03

   Trim, wash and dry the lamb's lettuce.

4. 04

   Brush a crêpe pan with a little rapeseed oil, add a ladleful of batter and cook the crêpe on both sides for 3–6 minutes until golden-green. Tear the burrata into thin strips and place on the crêpe. Top with courgette, sweetcorn, lamb's lettuce, sunflower seeds, pomegranate, basil, salt and pepper.