About this recipe:This savoury crepe recipe is the perfect dish to prepare for a special lunch, Mother's Day brunch or light dinner for two. The crepes can even be made the night before; simply store them in the fridge overnight in between sheets of greaseproof paper.
6 tablespoons plain flour
1/2 teaspoon salt
2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon plain flour
100g grated Cheddar cheese, divided
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/8 teaspoon salt
300g frozen chopped broccoli, thawed
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Method Prep:30min › Cook:30min › Ready in:1hr
For crepe mixture, 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 the boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low. Stir in 1/2 of the cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted. Stir in broccoli. Cover; keep warm.
Heat a lightly greased 20cm nonstick frying pan; pour 2 tablespoons of the crepe mixture into the centre of the pan. 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 mixture, greasing pan as needed.
Spoon about 8 tablespoons of filling down the centre of each crepe; roll up. Place seam side down in an ungreased baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 5-7 minutes or until cheese is melted.
Not a broccoli fan? This recipe could easily be made with other veg - such as sauteed chopped spinach, or with cooked and shredded chicken breast.
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