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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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this recipe from Jane Shapton is perfect to prepare for a special brunch or light dinner for two. The Irvine, California cook tucks a cheesy broccoli mixture into tender homemade crepes with delicious results. Ingredients:
2 eggs |
1/4 cup water |
6 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
2 tablespoons chopped onion |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup milk |
1 cup (4 ounces) 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 11-in. x 7-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 5-7 minutes or until cheese is melted. Yield: 6 filled crepes.
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