Broccoli & Cheese Crepes

Crepes:
2 large eggs, whipped until frothy
1 cup skim milk
2 tbsps melter butter
1 tsp sugar
1 cup sifted flour

Sauces:
1 tbsp butter
1 tbsp flour
1 cup skim milk
2 tsps dijon mustard
1/2 tsp worchester sauce
4 ozs shredded light mozzarella cheese

Filling:
1 tsp oil
1 clove minced garlic
4 tbsps chopped onion
4 cups finely chopped broccoli

Top with:
4 ozs shredded light mozzarella cheese

These can be stuffed with just about any kind of sauce/filling you like!

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.