Broccoli Crepes With Cream Sauce Recipe
Ingredients
| 18 crepes | ||
| Cream Sauce; | ||
| Butter | 5 Tablespoon | |
| Plain flour | 5 Tablespoon | |
| Cream | 3 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Broccoli flowerets | 4 Cup (16 tbs), chopped (Filling:) | |
| Butter | 3/4 Cup (16 tbs) (Filling:) | |
| 1 teaspoon grated lemon rind | ||
| Slivered almonds | 1 Cup (16 tbs) (Filling:) | |
Directions
Make the crepes using the Lemon Crepe Batter recipe omitting the sugar.
Set aside and keep warm.
Melt the butter in a saucepan.
Remove from the heat and stir in the flour until smooth.
Return to a low heat and cook for five minutes.
Gradually stir in the cream, salt and pepper.
Cook until thickened.
Do not allow to boil.
Set aside.
Saute the broccoli in half the butter and lemon rind over a low heat for about 15 minutes or until the broccoli is tender.
Remove from heat.
Add half the sauce and half the almonds to the broccoli and blend thoroughly.
Fill the crepes with the broccoli mixture.
Fold over and place in a buttered shallow baking dish.
Dot with the remaining butter.
Pour over the rest of the sauce and sprinkle on the remaining almonds.
Bake in a 350°F (180°C) oven for about 20 minutes.
Set aside and keep warm.
Melt the butter in a saucepan.
Remove from the heat and stir in the flour until smooth.
Return to a low heat and cook for five minutes.
Gradually stir in the cream, salt and pepper.
Cook until thickened.
Do not allow to boil.
Set aside.
Saute the broccoli in half the butter and lemon rind over a low heat for about 15 minutes or until the broccoli is tender.
Remove from heat.
Add half the sauce and half the almonds to the broccoli and blend thoroughly.
Fill the crepes with the broccoli mixture.
Fold over and place in a buttered shallow baking dish.
Dot with the remaining butter.
Pour over the rest of the sauce and sprinkle on the remaining almonds.
Bake in a 350°F (180°C) oven for about 20 minutes.
Chef
