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16 entrée crepes (see previous post)
Filling:
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.
Sauce:
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
