Holy crepes! This is a perfect recipe for a brunch; the best part of it is that you don’t have to use broccoli. Instead, opt for spinach, asparagus or whatever other vegetable is in your fridge. Ingredients

2 eggs
1/4 cup water
6 tbsp. all-purpose flour
1/2 tsp. salt
FILLING:
2 tbsp. chopped onion
1 tbsp. butter
1 tbsp. all-purpose flour
1 cup milk
1 cup shredded Cheddar cheese, divided
11/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/8 tsp. salt

2 cups frozen chopped broccoli, thawed

Methods/steps

For batter, combine the eggs, water, flour and salt in a blender. Cover and process until smooth; let stand for 15 minutes.
Meanwhile, in a small saucepan, sauté onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened. 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.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tbsp. batter 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.
Spoon about 1/2 cup filling down the center of each crêpe; roll up. Place seam side down in an un-greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 5-7 minutes or until cheese is melted.

Additional Tips PREP TIME 30 Min
COOK TIME 5 Min
READY IN 35 Min