Broccoli cheese crepes

    (26)
    1 hour

    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.


    28 people made this

    Ingredients
    Serves: 2 

    • Crepes
    • 2 eggs
    • 60ml water
    • 6 tablespoons plain flour
    • 1/2 teaspoon salt
    • Filling
    • 2 tablespoons chopped onion
    • 1 tablespoon butter
    • 1 tablespoon plain flour
    • 250ml milk
    • 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

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. For crepe mixture, 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 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.
    3. 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.
    4. 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.

    Other ideas

    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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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (25)

    by
    13

    This recipe was wonderful. The best part of it is that you don't have to use broccoli. Instead, I used spinach. I made this for my parents when they came and they as long as the rest of my family, fell in love with it.  -  10 Feb 2007  (Review from Allrecipes US | Canada)

    by
    8

    This recipe was wonderful! I added diced chicken to make a meal of it. My husband loved it and went back for seconds! Thanks for sharing!  -  04 Jan 2007  (Review from Allrecipes US | Canada)

    by
    7

    My family really likes these, even my 3 yr. old daughter. I don't make my own crepes, I buy them pre-made at the store (in the produce section), which makes this dish super simple. I make the sauce according to the recipe, with an extra dash of worchestire or other seasoning (whatever I feel like at the moment). I use frozen broccoli and diced cooked chicken breasts. In a pinch, canned chicken would probably work well too. Sprinkle the top with paprika for a prettier presentation. Since making these, I keep store-bought crepes on hand as they usually last several weeks. There are so many fillings and sauces that one could use. Yummy and easy dish for lunch or dinner. I usually serve these with a great garden salad. So many possibilities!  -  09 Jan 2008  (Review from Allrecipes US | Canada)

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