Broccoli Cheese Crepes

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, sauté 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 tbsp. 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 crêpe; roll up. Place seam side down in an un-greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 5-7 minutes or until cheese is melted.