Crêpes with creamy broccoli

  • 25 mins cooking
  • Serves 4
  • Print


Crêpes with creamy broccoli
  • 8 (400g) frozen french-style crêpes, thawed
  • 1/4 cup (20g) parmesan cheese, coarsely grated
  • 750 gram (1½ pounds) broccoli, trimmed, chopped coarsely
  • 30 gram (1 ounce) butter
  • 2 green onions (scallions), chopped coarsely
  • 1 tablespoon wholemeal plain (all-purpose) flour
  • 1/2 cup (125ml) milk
  • 1/2 cup (125ml) pouring cream pinch ground nutmeg


Crêpes with creamy broccoli
  • 1
    Preheat oven to 180°C (160°C fan forced).
  • 2
    Make broccoli filling. Boil, steam or microwave broccoli until tender, drain. Heat butter in medium saucepan, cook onion, stirring, over medium heat, 1 minute. Stir in flour, cook, stirring, 1 minute. Remove from heat, gradually stir in combined milk, cream and nutmeg, stir over high heat until mixture boils and thickens. Stir in broccoli.
  • 3
    Divide filling between crêpes; fold crêpes into triangles.
  • 4
    Place crêpes in oiled ovenproof dish, sprinkle with cheese. Bake crêpes, in oven, about 10 minutes or until cheese has melted and crêpes and filling are heated through.

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