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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

Ingredients

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

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, 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.


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

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