Save on Pinterest

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.
  • Total Time
    Prep: 25 min. + chilling Bake: 5 min.
  • Makes
    2 servings

Ingredients

  • 2 large 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 whole milk
  • 1 cup 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 eggs, water, flour and salt in a blender. Cover and process until blended. Refrigerate, covered, 30 minutes.
  • Meanwhile, in a small saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 1-2 minutes. Stir in flour until blended. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, about 2 minutes. 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.
  • Preheat oven to 350°. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into the center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
  • Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in an ungreased 11x7-in. baking dish. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, until cheese is melted, 5-7 minutes.
Nutrition Facts
3 crepes: 586 calories, 34g fat (18g saturated fat), 269mg cholesterol, 1412mg sodium, 40g carbohydrate (10g sugars, 7g fiber), 32g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • katlaydee3
    Oct 18, 2011

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