I am finally getting around to posting this one from Pancake Tuesday!  We love the idea of pancakes for dinner every year but last year we tried beet pancakes.  We loved the taste but sadly it coincided with our house getting hit with the “Winter Vomiting Disease” and let’s just say beets are not so nice coming up.  My hubby and I can still not look at beets the same!  So this year I thought I should go savory rather than sweet.  We love this dutch pancake house near us that does all kinds of crepes so I figured it shouldn’t be too hard to find something.  K loves broccoli so I Googled and found this recipe from allrecipes.com for the filling as well as the crepe recipe from Martha Stewart’s site.

Broccoli & Cheese Crepes

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 2 cups whole milk, room temperature, plus more if needed
  • 3 large eggs, room temperature
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet
Mix all ingredients in a blender and set aside.  Make filling:
  • 2 tbsp chopped onion
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • 1 cup shredded cheese
  • 1 1/2 tsp dijon mustard
  • 1 tsp worchestershire sauce
  • 1/4 tsp pepper
  • 2 cups chopped broccoli (I used fresh)
Saute onion in butter.  Add flour and gradually add milk.  Stir & bring to a boil until slightly thickened. Reduce heat to low. Stir in cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted. Stir in broccoli. Cover; keep warm.
To make crepes: Heat butter in skillet.  Pour in 1/2 to 1 cup of batter covering entire skillet with thin layer of batter.  When top looks dry, flip and cook 30 seconds more.  Remove and let cool slightly.
Fill crepe with filling and roll up like enchilada.  Place in baking dish.  Sprinkle with some extra cheese. Bake, uncovered, at 350 degrees F for 5-7 minutes or until cheese is melted.