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.
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 crepe; 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.
PREP TIME 30 Min COOK TIME 5 Min READY IN 35 Min.