Scroll down for the recipe or watch my How To video to learn how to put it all together.
Cheesy Broccoli Crepe Bake
Serves: 6/ Prep time 30 min/ Bake time: 30 min
For printable recipe click HERE
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- Cover and set aside until ready to fill.
- 2 cloves minced garlic
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup low sodium chicken stock
- 1 cup half and half cream
- 1/2 cup Philadelphia Chive and Onion cream Cheese
- 1 cup shredded Cheddar cheese, divided
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 cups steamed, chopped brocolli cooked just until al dente
- 2 cups diced ham
- In a small saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in chicken broth and milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low. Stir in Philly Cream Cheese. Reserve 1/2 the sauce, set aside.
- Add the 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt to the remaining sauce until cheese is melted. Stir in broccoli and ham. Cover; keep warm.
- Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in a 11-in. x 7-in. x 2-in. baking dish that has been prepared with cooking spray. Thaw overnight in the refrigerator before baking.
- If freezing, double wrap with freezer wrap. Can be stored for up to three months.
- Drizzle with reserved sauce. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 5-7 minutes or until the cheese is melted.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.