crepesmain dishrecipesveggies November 19, 2011

Broccoli and Cheese Crepes

16 entrée crepes (see previous post)

2 pkgs frozen chopped broccoli
2 T butter
2 T chopped onion
1-6 oz can chopped mushrooms, drained (I always use fresh sliced and sauté a bit)
2 T flour
½ cup light cream
¼ cup chicken broth
2 T parmesan cheese
1-4 oz can water chestnuts, drained and chopped
1 tsp salt
1/8 tsp pepper

Cook broccoli according to pkg directions and drain well; set aside.  In large skillet melt butter and sauté onions and mushrooms until lightly browned.  Stir in flour.  Add cream and chicken broth.  Cook, stirring until thickened.  Add 2 T grated cheese, water chestnuts, salt, pepper and broccoli.  Set aside. 
½ cup butter
½ cup flour
1 ½ cups light cream
2 cups milk
1 ½ cups parmesan cheese
2 tsp mustard
1 tsp salt

Melt butter and stir in flour.  Add cream, milk and stir until well-blended.  Add parmesan cheese, mustard and salt and stir until thickened and cheese has melted.  Set aside. 

Divide filling among crepes and fold.  Place in a greased shallow baking dish.  Pour sauce over all.  Bake at 350 degrees for 25-30 minute