Broccoli Crepes Gratinees
|All purpose flour||3⁄4 Cup (12 tbs)|
|For cheese sauce|
|Margarine||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
|Minced shallots/Onion||1⁄4 Cup (4 tbs)|
|All purpose flour||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
|Cooked chopped broccoli||4 Cup (64 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Cheddar cheese||8 Ounce, shredded|
|Worcestershire sauce||2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
In blender container combine first 4 ingredients and process until smooth.
Let stand about 15 minutes so that bubbles will subside.
Lightly spray 9-inch nonstick skillet or omelet pan with nonstick cooking spray and heat (to test, sprinkle pan with drop of water; if water sizzles, pan is hot enough).
Pour 1/8 of batter (about 1/4 cup) into pan and quickly swirl batter so that it covers entire bottom of pan; cook over medium-high heat until edges and underside of crepe are dry.
Using pancake turner, carefully turn crepe over; cook other side briefly just to dry, about 30 seconds.
Slide crepe onto a plate and repeat procedure 7 more times, using remaining batter and making 7 more crepes; set aside.
In 1 1/2-quart nonstick saucepan heat margarine until bubbly and hot; add shallots (or onion) and saute briefly (do not brown).
Add flour and stir quickly to combine; remove from heat and gradually stir in milk, stirring until mixture is smooth.
Set over low heat and add cheese, Worcestershire sauce, and mustard; cook, stirring briskly, until cheese is melted and sauce thickens, about 2 minutes.
Preheat oven to 400°F.
In small bowl combine broccoli, seasonings, and half of the cheese sauce.
Spoon 1/8 of filling onto center of each crepe and roll crepes to enclose filling; place seam-side down in shallow 4-quart flameproof casserole.
Top with remaining cheese sauce and bake until sauce begins to bubble; turn oven control to broil and broil until lightly browned.