
Broccoli Cheese Crepes
Holy crepes! This is a perfect recipe for a brunch; the best part of it is that you don’t have to use broccoli. Instead, opt for spinach, asparagus or whatever other vegetable is in your fridge.
Ingredients
- 2 eggs
- 2 floz water
- 6 tablespoon(s) all-purpose flour
- 1/2 teaspoon(s) salt
- 2 tablespoon(s) chopped onion
- 1 tablespoon(s) butter
- 1 tablespoon(s) all-purpose flour
- 1 cup(s) milk
- 1 cup(s) shredded Cheddar cheese, divided
- 5 1/2 teaspoon(s) Dijon mustard
- 1 teaspoon(s) Worcestershire sauce
- 1/4 teaspoon(s) pepper
- 1/8 teaspoon(s) salt
- 2 cup(s) frozen chopped broccoli, thawed
Instructions
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For batter, combine the eggs, water, flour and salt in a blender.
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Cover and process until smooth; let stand for 15 minutes.
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Meanwhile, in a small saucepan, saute onion in butter until tender.
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Stir in flour until blended.
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Gradually stir in milk.
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Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened.
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Reduce heat to low.
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Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted.
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Stir in broccoli.
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Cover; keep warm.
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Heat a lightly greased 8-in.
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nonstick skillet; pour 2 tbsp batter into the center of skillet.
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Lift and tilt pan to evenly coat bottom.
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Cook until top appears dry; turn and cook 15-20 seconds longer.
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Remove to a wire rack.
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Repeat with remaining batter, greasing skillet as needed.
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Spoon about 1/2 cup filling down the center of each crepe; roll up.
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Place seam side down in an un-greased 11-in.
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x 7-in.
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x 2-in.
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baking dish.
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Sprinkle with remaining cheese.
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Bake, uncovered, at 350 degrees for 5-7 minutes or until cheese is melted.
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PREP TIME 30 Min COOK TIME 5 Min READY IN 35 Min.
Nutrition
Calories: 1274.88kcalCarbohydrates: 107.98gProtein: 59.02gFat: 64.73gSaturated Fat: 34.75gCholesterol: 502.29mgSodium: 3247.1mgFiber: 12.84gSugar: 17.88g
Tried this recipe?Let us know how it was!