Combine all the ingredients for crape butter together using a hand mixer
Heat up a shallow frying pan. Using soup ladle, pour full spoon of mixture on to the pan and move around so it will cover the bottom. Cook until you see the edges of the crape rise from the pan. Then flip over and cook until ready. Continue until all crape butter is gone. You should end up with around eight large crapes
Meanwhile, wash and drain well the fresh spinach. Warm up a deep pan with 1tsp of butter. Gradually start adding spinach. Cook for 8 to 10min. Mix from time to time. By the end add crashed garlic cloves and season with salt and pepper to taste
Once the spinach is ready, transfer into the strainer and using a spoon press down few times to remove any access water. Leave on the side to cool down
Chop into cubes feta cheese and mix in with spinach
Spread 2 or 3 tbs of passata on the bottom of the baking dish and preheat oven to 190c
Assemble your crapes by spreading 2 tbs of spinach mix evenly on each one of them, then roll it up
Place crapes into the baking dish and spread passata on top. They don’t need to be fully covered up. Add cheddar cheese. You can make it as cheesy as you want
Bake for 15 to 20 min and enjoy hot
