These tender crêpes are filled with a rich, creamy broccoli and cheese mixture and topped with bubbly melted cheese.
The amount of garlic in this recipe may seem like a lot, but boiled garlic has a very mild flavour. Some chopped, cooked chicken would be a delicious addition to the filling.
Serves 4 (about 2 crêpes each)
You will need about 8 crêpes, see below for the crêpes recipe.
- 5-6 medium cloves garlic
- 300g broccoli florets (fresh or frozen)
- 120g cream cheese, softened
- 88g (1 cup) parmesan cheese, grated
- 50g (2 1/2 tablespoons) mayonnaise
- 2 tablespoons (40ml) Brownes thickened cream
- 3 teaspoons (15ml) lemon juice
- Salt and pepper to taste
- 150g (1 1/2 cups) grated tasty cheddar cheese
- 84ml (1/3 cup) cream
Peel and halve garlic cloves. Bring a large saucepan of water to the boil. Add broccoli and garlic and boil until broccoli is just tender. Drain broccoli and garlic and set aside to cool.
Combine cream cheese, parmesan, mayonnaise, Brownes thickened cream, lemon juice, boiled garlic, salt and pepper in a medium bowl. Use a fork to mash the ingredients together to form a paste. Add roughly chopped cooked broccoli and stir gently until combined.
Divide broccoli filling between crêpes and roll up. Place crêpes seam side down in a baking dish. Sprinkle with grated tasty cheese and drizzle with cream. Bake at 210 degrees Celsius (190 degrees Celsius fan-forced) until cheese is bubbly and golden. We serve our crêpes with salad.
This is our favourite recipe for crêpes. It makes tender, delicate crêpes that are suitable for sweet or savoury fillings.
Makes 8 crêpes (18cm diameter).
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
- 2 large eggs (we use eggs with a minimum weight of 59g)
- 75g (1/2 cup) plain flour
- 188ml (3/4 cup) Brownes milk (Full Cream, HiLo, or Skim)
- Oil or butter, for greasing pan
Lightly whisk eggs in a medium bowl. Add half the flour and whisk or stir until the mixture is smooth. Add remaining flour and mix well to form a smooth paste. Add Brownes milk gradually, whisking or stirring between each addition to make a smooth batter.
Transfer crêpe batter into a container with a pouring spout to make it easier to pour the batter into the pan. Leave batter to stand for 30 minutes before using. If preparing batter more than 30 minutes in advance, cover and store in the refrigerator until required.
After at least 30 minutes standing time, stir the batter before using. If your batter is lumpy at this stage, you can pass it through a fine sieve to remove the lumps.
Lightly grease a non-stick pan with a diameter of at least 18cm. Place pan over medium or medium-high heat.
When pan is hot, pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a crêpe with a diameter of about 18cm. If you find that the batter is a little too thick to produce a thin, even crêpe, add a dash of extra Brownes milk to the batter.
Cook until the top of the crêpe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crêpe with a spatula. Flip crêpe and cook the other side until it has begun to colour. Remove cooked crêpe from pan and place crêpe on a plate.
Lightly grease pan before cooking next crêpe. Stack cooked crepes on plate. After cooking the first couple of crêpes you may need to reduce the heat slightly if the pan starts to get too hot.
Use crêpes immediately, or cover and refrigerate until required.