Broccoli Crepes Gratinees Recipe
Ingredients
| Eggs | 4 standard (Crepes) | |
| All purpose flour | 3/4 Cup (16 tbs) (Crepes) | |
| Cheese Sauce | ||
| 2 tablespoons plus 2 teaspoons margarine | ||
| 1/4 cup minced shallots or onion | ||
| All purpose flour | 2 Tablespoon (Crepes) | |
| 4 cups cooked chopped broccoli | ||
| Water | 1/2 Cup (16 tbs) (Filling) | |
| Salt | 1/8 Teaspoon (Filling) | |
| Skim milk | 2 Cup (16 tbs) (Filling) | |
| Cheddar Cheese | 8 Ounce, shredded (Filling) | |
| Worcestershire sauce | 2 Teaspoon (Filling) | |
| Prepared mustard | 1/2 Teaspoon (Filling) | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
Crepes:
In blender container combine first 4 ingredients and process until smooth.
Let stand about 15 minutes so that bubbles will subside.
Lightly spray 9-inch nonstick skillet or omelet pan with nonstick cooking spray and heat (to test, sprinkle pan with drop of water; if water sizzles, pan is hot enough).
Pour 1/8 of batter (about 1/4 cup) into pan and quickly swirl batter so that it covers entire bottom of pan; cook over medium-high heat until edges and underside of crepe are dry.
Using pancake turner, carefully turn crepe over; cook other side briefly just to dry, about 30 seconds.
Slide crepe onto a plate and repeat procedure 7 more times, using remaining batter and making 7 more crepes; set aside.
Sauce:
In 1 1/2-quart nonstick saucepan heat margarine until bubbly and hot; add shallots (or onion) and saute briefly (do not brown).
Add flour and stir quickly to combine; remove from heat and gradually stir in milk, stirring until mixture is smooth.
Set over low heat and add cheese, Worcestershire sauce, and mustard; cook, stirring briskly, until cheese is melted and sauce thickens, about 2 minutes.
Crepes Gratinees:
Preheat oven to 400°F.
In small bowl combine broccoli, seasonings, and half of the cheese sauce.
Spoon 1/8 of filling onto center of each crepe and roll crepes to enclose filling; place seam-side down in shallow 4-quart flameproof casserole.
Top with remaining cheese sauce and bake until sauce begins to bubble; turn oven control to broil and broil until lightly browned.
In blender container combine first 4 ingredients and process until smooth.
Let stand about 15 minutes so that bubbles will subside.
Lightly spray 9-inch nonstick skillet or omelet pan with nonstick cooking spray and heat (to test, sprinkle pan with drop of water; if water sizzles, pan is hot enough).
Pour 1/8 of batter (about 1/4 cup) into pan and quickly swirl batter so that it covers entire bottom of pan; cook over medium-high heat until edges and underside of crepe are dry.
Using pancake turner, carefully turn crepe over; cook other side briefly just to dry, about 30 seconds.
Slide crepe onto a plate and repeat procedure 7 more times, using remaining batter and making 7 more crepes; set aside.
Sauce:
In 1 1/2-quart nonstick saucepan heat margarine until bubbly and hot; add shallots (or onion) and saute briefly (do not brown).
Add flour and stir quickly to combine; remove from heat and gradually stir in milk, stirring until mixture is smooth.
Set over low heat and add cheese, Worcestershire sauce, and mustard; cook, stirring briskly, until cheese is melted and sauce thickens, about 2 minutes.
Crepes Gratinees:
Preheat oven to 400°F.
In small bowl combine broccoli, seasonings, and half of the cheese sauce.
Spoon 1/8 of filling onto center of each crepe and roll crepes to enclose filling; place seam-side down in shallow 4-quart flameproof casserole.
Top with remaining cheese sauce and bake until sauce begins to bubble; turn oven control to broil and broil until lightly browned.
Chef
