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Broccoli Cheese Crepes Recipe
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Broccoli Cheese Crepes Recipe

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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.
TOTAL TIME: Prep: 30 min. + standing Bake: 5 min.
MAKES:2 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 5 min.
MAKES: 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 (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

Nutritional Facts

3 each: 560 calories, 32g fat (20g saturated fat), 304mg cholesterol, 1398mg sodium, 40g carbohydrate (10g sugars, 7g fiber), 31g protein.

Directions

  1. For batter, combine the eggs, water, flour and salt in a blender. Cover and process until smooth; let stand for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
Originally published as Broccoli Cheese Crepes in Quick Cooking May/June 2005, p39


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katlaydee3 User ID: 3741999 133256
Reviewed Oct. 18, 2011

"These are really good. I served them with the Tuna Shell Salad in the same issue."

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