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Broccoli Cheese Crepes

By: Jane Shapton

"this recipe from Jane Shapton is perfect to prepare for a special brunch or light dinner for two. The Tustin, California cook tucks a cheesy broccoli mixture into tender homemade crepes with delicious results."

Rate/Review | Read Reviews (25)

Prep Time:
30 Min

Cook Time:
5 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 eggs
1/4 cup water
6 tablespoons all-purpose flour
1/2 teaspoon salt
FILLING:
2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 cup shredded Cheddar cheese, divided
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/8 teaspoon salt
2 cups frozen chopped broccoli, thawed

Directions

For batter, combine the eggs, water, flour and salt in a blender. Cover and process until smooth; let stand for 15 minutes.
Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low. Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted. Stir in broccoli. Cover; keep warm.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed.
Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in an ungreased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 5-7 minutes or until cheese is melted.