If using English spinach leaves, cook first in a large saucepan of boiling water for 1 minute or until just wilted.

Refresh under cold water.

Drain.

Squeeze out excess liquid.

Coarsely chop.

Heat the oil in a large frying pan over medium-high heat.

Cook the ham and mushroom for 3-4 minutes or until the ham is crisp and the mushroom is soft.

Add the flour and cook, stirring, for 1 minute.

Gradually add the milk, stirring constantly.

Bring to the boil.

Remove from heat.

Stir in the spinach, spring onion and cheese.

Heat the crepes, following packet directions.

Divide among serving plates.

Spoon the ham mixture evenly over half of each crepe.

Fold to enclose the filling.