Broccoli Cheese Crepes
20m prep 25m cook 45m ready
Savory crepes filled with a creamy broccoli and cheese sauce, baked with extra cheese on top. A satisfying vegetarian main dish.
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Ingredients
- 2 eggs
- 59.1 ml water
- 88.7 ml all-purpose flour
- 2.46 ml salt
- 29.6 ml onion chopped
- 14.8 ml butter
- 14.8 ml all-purpose flour
- 237 ml milk
- 237 ml shredded Cheddar cheese
- 7.39 ml Dijon mustard
- 4.93 ml Worcestershire sauce
- 1.23 ml pepper
- 0.62 ml salt
- 473 ml frozen chopped broccoli thawed
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Step 1.
Combine eggs, water, flour, and salt in a blender; cover and process until smooth; let stand for 15 minutes.
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Step 2.
In a small saucepan, sauté onion in butter until tender; stir in flour until blended; gradually stir in milk.
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Step 3.
Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened; reduce heat to low.
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Step 4.
Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper, and salt until cheese is melted; stir in broccoli; cover and keep warm.
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Step 5.
Heat a lightly greased 8-inch nonstick skillet; pour 2 tablespoons batter into the center; lift and tilt pan to evenly coat bottom.
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Step 6.
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.
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Step 7.
Spoon about 1/2 cup filling down the center of each crepe; roll up; place seam side down in an ungreased 11x7x2-inch baking dish.
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Step 8.
Sprinkle with remaining cheese; bake uncovered at 350°F for 5-7 minutes or until cheese is melted.
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Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 365 mg
- Iron: 2.25 mg
- Magnesium: 44.1 mg
- Phosphorus: 315 mg
- Potassium: 443 mg
- Zinc: 2.36 mg
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