PREP TIME    30 Min   
 
 COOK TIME    5 Min   
 
 READY IN    35 Min       

INGREDIENTS  :
 
 Crepes
 2 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 milk
 1 cup shredded Cheddar cheese, divided
 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 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 tablespoons 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 F for 5-7 minutes or until cheese is melted.          

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