BROCCOLI CHEESE CREPES
this recipe from Jane Shapton is perfect to prepare for a special brunch or light dinner for two. The Irvine, California cook tucks a cheesy broccoli mixture into tender homemade crepes with delicious results.
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- 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. Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt 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 the center of 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.
Nutrition Facts : Calories 586 calories, Fat 34g fat (18g saturated fat), Cholesterol 269mg cholesterol, Sodium 1412mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 7g fiber), Protein 32g protein.
CHICKEN BROCCOLI CREPES
When I organized food and nutrition training for our county 4-H'ers, we had cooking demonstrations representing different countries. We chose crepes for France, and everyone really loved them with this chicken broccoli filling.
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 crepes.
Number Of Ingredients 14
Steps:
- In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 1104 calories, Fat 73g fat (47g saturated fat), Cholesterol 409mg cholesterol, Sodium 1538mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 60g protein.
VEAL STUFFED CREPES
This is AMAZING. Not sure quite where it came from in my family but we just love this and there are always left overs because we are just 2. Dont be scareb about so many directions, it's quite simple ! We usually buy pre-made thin crepes at the grocery store but you can of course make your own. I could not add 1 package of Knorr Parma Rosa sauce mix to the ingredients but that's what we use as Rose sauce.
Provided by Finally a mom
Categories One Dish Meal
Time 50m
Yield 8-10 crepes
Number Of Ingredients 6
Steps:
- In a pan, cook the veal with the garlic until golden.
- Add pepper and put aside.
- In another large pan, mix the Knorr sauce mix, the milk and the butter.
- Bring to a boil over medium heat, stirring constantly.
- Lowerthe heat to medium low and cook uncovered for 6 minutes, stirring occasionally.
- Mix in 1 cup of the sauce into the veal mixture.
- Put 3 heaping spoonfulls of this mixture into the middle of each crepe, sprinkle with Mozzarella cheese, fold closed and place, folded edge on the bottom, in a 12 x 8 lightly greased oven dish (like lasagna dish).
- Then pour rest of sauce and some cheese over top of all the crepes.
- Cover and cook in a 350 F ovn for 15 to 20 minutes.
Nutrition Facts : Calories 208.2, Fat 13.2, SaturatedFat 7.3, Cholesterol 78, Sodium 199.6, Carbohydrate 4.7, Sugar 0.1, Protein 17.1
CHICKEN BROCCOLI CREPES
This is out of one of my very favorite Magazines "Country" and it is one of the Winners of their "A Taste of The Country" contests.
Provided by Chabear01
Categories Chicken
Time 2h
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour.
- Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, Stack crepes with waxed paper or paper towels in between.
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth.
- Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
Nutrition Facts : Calories 571.5, Fat 40.1, SaturatedFat 23.1, Cholesterol 181.4, Sodium 737, Carbohydrate 22.7, Fiber 2.4, Sugar 3.6, Protein 30.7
BROCCOLI STUFFED CREPES
This easy vegetarian entree is delicious and light, yet suprizingly filling. The bright colors make it a cheerful main dish.
Provided by BasilBee
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Spray 9 x 13 casserole dish with butter spray.
- Place a few tablespoon each of cheese and broccoli in a line in the center of crepe, then roll and place seam-side down in casserole dish. Divide cheese and broccoli evenly between remaining crepese and repeat.
- If you have a few pieces of broccoli left over, sprinkly on top of crepes.
- Top with Hollandise sauce, spreading with a spatula to coat tops of crepes.
- Sprinkle with parmesan.
- Bake at 350 F for about 20 minutes or until sauce is bubbling. Serve.
Nutrition Facts : Calories 164.6, Fat 9.8, SaturatedFat 5.6, Cholesterol 33.2, Sodium 300.8, Carbohydrate 8.5, Fiber 3, Sugar 2.4, Protein 12.5
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