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Broccoli Cheese Crepes

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

2 ServingsPrep: 30 min. + standing Bake: 5 min.

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 (4 ounces) shredded cheddar cheese, divided
1 to 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.

2 of 2

Broccoli Cheese Crepes (continued)

Directions (continued)

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. baking dish.
Sprinkle with remaining cheese. Bake, uncovered, at 350° for 5-7
minutes or until cheese is melted. Yield: 6 filled crepes.

Nutrition Facts: 1 serving (3 each) equals 560 calories, 32 g fat (20 g saturated fat), 304 mg cholesterol, 1,398 mg sodium, 40 g carbohydrate, 7 g fiber, 31 g protein.