Ingredients
2 large eggs1/4 cup water6 tablespoons all-purpose flour1/2 teaspoon saltFILLING:1 tablespoon butter2 tablespoons chopped onion1 tablespoon all-purpose flour1 cup 2% milk1 cup shredded cheddar cheese, divided1 to 1-1/2 teaspoons Dijon mustard1 teaspoon Worcestershire sauce1/4 teaspoon pepper1/8 teaspoon salt2 cups frozen chopped broccoli, thawed
Preparation
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.
