Nutrition info - Recipes

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.

Broccoli Cheese Crepes


For 3 people

  • 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


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.


Nutrition facts

  • Kcal: 424.96 kcal
  • Fibers (g): 4.28g
  • Sodium (mg): 1082.37mg
  • Carbs: 35.99g
  • Fat: 21.58g
  • Saturated fat (g): 11.58g
  • Proteins: 19.67g