Broccoli & Cheese Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crepes:2 large eggs, whipped until frothy1 cup skim milk2 tbsps melter butter1 tsp sugar1 cup sifted flourSauces:1 tbsp butter1 tbsp flour1 cup skim milk2 tsps dijon mustard1/2 tsp worchester sauce4 ozs shredded light mozzarella cheeseFilling:1 tsp oil1 clove minced garlic4 tbsps chopped onion4 cups finely chopped broccoliTop with:4 ozs shredded light mozzarella cheese
Mix crepe batter ingredients until very smooth and not lumpy, starting with frothy eggs, liquids, sugar and then flour a little at a time. It should be runny. If not, add a bit of water. Cook in hot crepe pan until lightly brown on each side (about 1/4 cup each crepe).
Make a roux with the sauce ingredients and mix in mozzarella.
Heat oil in pan and lightly fry onion and garlic. Set aside. Add a bit of water and broccoli to pan and steam until just softened. Add broccoli, onion & garlic to sauce. Fill each crepe and roll up like a tortilla. Place in baking pan. Top with remaining cheese and bake in oven for 20 minutes or until heated through and cheese has melted.
Serving Size: Makes 8 stuffed Crepes.
Number of Servings: 8
Recipe submitted by SparkPeople user SHEZAEASYCHIC.
Make a roux with the sauce ingredients and mix in mozzarella.
Heat oil in pan and lightly fry onion and garlic. Set aside. Add a bit of water and broccoli to pan and steam until just softened. Add broccoli, onion & garlic to sauce. Fill each crepe and roll up like a tortilla. Place in baking pan. Top with remaining cheese and bake in oven for 20 minutes or until heated through and cheese has melted.
Serving Size: Makes 8 stuffed Crepes.
Number of Servings: 8
Recipe submitted by SparkPeople user SHEZAEASYCHIC.
Nutritional Info Amount Per Serving
- Calories: 232.9
- Total Fat: 11.1 g
- Cholesterol: 75.4 mg
- Sodium: 254.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.9 g
- Protein: 13.7 g
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