Broccoli Cheese Crepes

Name: Broccoli Cheese Crepes
Ingredients: 2 large eggs; 1/4 cup water; 6 tablespoons all-purpose flour; 1/2 teaspoon salt; 2 tablespoons chopped onion; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup whole milk; 1 cup shredded cheddar cheese, divided; 1 to 1-1/2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon pepper; 1/8 teaspoon salt; 2 cups frozen chopped broccoli, thawed

14 ingredients

4 steps

Ingredients

2 large eggs
1/4 cup water
6 tablespoons all-purpose flour
1/2 teaspoon salt
2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whole milk
1 cup shredded cheddar cheese, divided
1 to 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

1

For batter, combine the eggs, water, flour and salt in a blender. Cover and process until smooth; let stand for 15 minutes.
2

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.
3

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.
4

Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in an ungreased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 5-7 minutes or until cheese is melted.