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Crepes stuffed with broccoli and cheese

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Crepes stuffed with broccoli and cheese


Author: Aušra

Date:

I’m very excited when the recipe which I chose to prepare is admitted 110 percents. I wanted to make these crepes all week long, but all week I had no time to spend in the kitchen. And only this weekend the time has come 🙂 I’m very glad that I made only half portion because if there were more than four crepes I couldn’t stop eating. The filling is so light, with the gentle taste of broccoli and very nice taste of cheese. My hubby said he wasn’t hungry but ate one crepe and was very excited 🙂 The next time I will not make our usual crepes with cheese filling, but give a little bit more time and make these crepes.

Crepes stuffed with broccoli and cheese

Time needed:
Yields: 8 servings
Calories: 277 kcal / serving

Ingredients:

  • For the crepes:
  • 125 g flour
  • 1 egg
  • 1 egg yolk
  • 300 ml milk
  • some oil for frying
  • salt
  • For the filling:
  • 125 g broccoli
  • salt
  • black pepper
  • 45 g butter
  • 45 g flour
  • 300 ml milk
  • 1/2 tsp. mustard
  • 125 g cheese
  • 4 eggs
  • To sprinkle:
  • 2 tbsps. parmesan, grated

Directions:

  • Mix ingredients for crepes and bake them (I baked them in 26cm diameter pan).
  • Boil broccoli 1 minute in salted water.
  • Melt butter, pour flour and fry mixing about 1 minute.
  • The little by little pour milk and heat up mixing till it binds.
  • Then take off the heat, put mustard, cheese and salt with peppers. Mix and let cool a little bit.
  • Then mix in egg yolks.
  • In another bowl beat egg whites till strong froth.
  • Mix egg whites and broccoli in the sauce.
  • Put crepes on the baking tray, divide the filling between crepes, putting it in the center. Fold edges of the crepes and sprinkle with parmesan.
  • Bake in the preheated oven till 200°C about 15-20 minutes, until crepes filling rise and crepes become crunchy.
  • Enjoy!

Source: Mary Berry. Klasikinė virtuvė (Alma littera, 2005)

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