this recipe from Jane Shapton is perfect to prepare for a special brunch or light dinner for two. The Irvine,
Ingreadient
- 2 large eggs
- 1/4 cup water
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons chopped onion
- 1 tablespoon all-purpose flour
- 1 cup 2% milk
- 1 cup 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
Direction
- For batter, combine eggs, water, flour and salt in a blender. Cover and process until blended. Refrigerate, covered, 30 minutes.
- Meanwhile, in a small saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 1-2 minutes. Stir in flour until blended. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, about 2 minutes. Reduce heat to low. Add 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt; stir until cheese is melted. Stir in broccoli. Cover; keep warm.
- Preheat oven to 350°. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of the pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
- Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in an ungreased 11x7-in. baking dish. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, until cheese is melted, 5-7 minutes.
