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Broccoli Crepes With Cream Sauce

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  Crepes 18
  Cream sauce 2 Tablespoon
  Butter 100 Gram (5 Tablespoon)
  Plain flour 5 Tablespoon
  Cream 875 Milliliter (3 1/2 Cup)
  Salt 3⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
For filling
  Chopped broccoli flowerets 4 Cup (64 tbs)
  Butter 185 Gram (3/4 Cup)
  Grated lemon rind 1 Teaspoon
  Slivered almonds 1 Cup (16 tbs)

Make the crepes using the Lemon Crepe Batter recipe omitting the sugar.
Set aside and keep warm.
Melt the butter in a saucepan.
Remove from the heat and stir in the flour until smooth.
Return to a low heat and cook for five minutes.
Gradually stir in the cream, salt and pepper.
Cook until thickened.
Do not allow to boil.
Set aside.
Saute the broccoli in half the butter and lemon rind over a low heat for about 15 minutes or until the broccoli is tender.
Remove from heat.
Add half the sauce and half the almonds to the broccoli and blend thoroughly.
Fill the crepes with the broccoli mixture.
Fold over and place in a buttered shallow baking dish.
Dot with the remaining butter.
Pour over the rest of the sauce and sprinkle on the remaining almonds.
Bake in a 350°F (180°C) oven for about 20 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7041 Calories from Fat 3087

% Daily Value*

Total Fat 345 g531.5%

Saturated Fat 195.6 g978.1%

Trans Fat 0 g

Cholesterol 1041.7 mg347.2%

Sodium 3591.7 mg149.7%

Total Carbohydrates 883 g294.5%

Dietary Fiber 16.2 g65%

Sugars 328.6 g

Protein 104 g208.3%

Vitamin A 448.3% Vitamin C 719.9%

Calcium 244.9% Iron 49.8%

*Based on a 2000 Calorie diet

Broccoli Crepes With Cream Sauce Recipe