Ingredients:

• 2 eggs
• 6 tbsp – all-purpose flour
• 1/4 cup – water
• 1/2 tsp – salt
• For Filling:
• 2 cups – chopped broccoli, thawed
• 2 tbsp – chopped Onion
• 1 tbsp – Butter
• 1 tbsp – all-purpose flour
• 1 cup – Milk
• 1 cup – shredded cheddar cheese, divided
• 1 1/2 tsp – Dijon mustard
• 1 tsp – Worcestershire sauce
• 1/4 tsp – pepper
• 1/8 tsp – salt

Method:

1. For batter, combine the eggs, water, flour and salt in a blender.
2. Cover and process until smooth; let it stand for 15 minutes.
3. Meanwhile, in a small saucepan, saute onion in butter until tender.
4. Stir in flour until blended.
5. Gradually stir in milk.
6. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened.
7. Reduce heat to low.
8. Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted.
9. Stir in broccoli. Cover and keep warm.
10. Heat a lightly greased 8 inch nonstick skillet
11. Pour 2 tablespoons batter into the center of skillet.
12. Lift and tilt pan to evenly coat bottom.
13. Cook until top appears dry; turn and cook 15-20 seconds longer.
14. Remove to a wire rack.
15. Repeat with remaining batter, greasing skillet as needed. Spoon about 1/2 cup filling down the center of each crepe; roll up.
16. Place seam side down in an ungreased 11 inch. by 7 inch by 2- inch baking dish.
17. Sprinkle with remaining cheese.
18. Bake uncovered, at 350 degrees F for 5-7 minutes or until cheese is melted.