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Broccoli Cheese Crepes

 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.


  • 2 eggs
  • 1/4 cup water
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 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


  • 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.
Nutritional 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.