2 eggs
1/4cup water
6 tablespoons flour
1/2 teaspoon salt

FILLING:
2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup (4 ounces) shredded cheese
1 to 1-1/2 teaspoons dijon mustard
1 teaspoon worcestershire sauce
1/4 teaspoon pepper
1/8 teaspoon salt
2 cups frozen broccoli florets, thawed	  
      

-For batter, combine the eggs, water, flour and salt in a blender. Cover and process
 until smooth. Let stand for 15 minutes.
-Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour
 until blended. Gradually stir in 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 1/2 cup cheese, mustard, worcestershire sauce, pepper and salt
 until cheese is melted. Stir in broccoli. Cover; keep warm.
-Heat a lightly greased 8 inch nonstick skillet; pour 2 tablespoons batter into the
 center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears
 dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining
 batter, buttering skilled as needed.
-Spoon about 1/2 cup filling down the center of each crepe, roll up. Place seam side
 down in an ungreased 11 x 7 x 2 baking dish. Sprinkle with remaining cheese. Bake,
 uncovered at 350 for 5-7 minutes or until cheese is melted.
 
Yield: 6 filled crepes

S & D May/Jun 2005 p. 39