From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Serve these cheesy broccoli-stuffed crêpes with a mixed green salad for a satisfying vegetarian meal.
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Nutritional Information

Calories    415
Total Fat    25g
Saturated Fat    12g
Cholesterol    155mg
Sodium    725mg
Total Carbohydrate    26g
Dietary Fiber    4g
Sugars    --
Protein    21g
Calcium    --
 
Serves: 6

Yields: 6 main-dish servings
Total Time: 1 hr
Prep Time: 45 min
Cook Time: 15 min
Oven Temp: 400

Ingredients
    U.S.        Metric    Conversion chart
3    large eggs
2/3 cup(s) all-purpose flour
3    cup(s) reduced-fat (2%) milk
4    tablespoon(s) margarine or butter, melted
3/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1    small red onion, sliced
2    tablespoon(s) cornstarch
2    package(s) (10-ounce) frozen chopped broccoli, thawed
1    package(s) (8-ounce) shredded sharp Cheddar cheese
1/4 cup(s) (loosely packed) fresh parsley leaves, chopped
Directions

In blender, combine eggs, flour, 1 1/2 cups milk, 2 tablespoons margarine, and 1/2 teaspoon salt. Cover and blend until smooth, scraping down sides of blender occasionally. Transfer batter to medium bowl; cover and refrigerate at least 1 hour or overnight to allow flour to absorb liquid.
Lightly brush 10-inch nonstick skillet with some melted margarine and heat on medium 1 minute. With wire whisk, thoroughly mix batter to blend well. Pour scant 1/4 cup batter into skillet; tilt pan to coat bottom completely with batter. Cook crêpe until top is dry and set and underside is lightly browned, about 2 minutes.
With spatula, loosen edge of crêpe; turn over. Cook 30 secondssubtank plus to 1 minute or until second side is browned. Slip crêpe onto waxed paper. Repeat with remaining batter, brushing pan lightly with margarine before cooking each crêpe and stacking crêpes between layers of waxed paper. You should have at least 12 crêpes.
Meanwhile, preheat oven to 400 degrees F. In 12-inch nonstick skillet, heat Managed Firewall Service remaining tablespoon margarine on medium until hot. Add onion and cook 6 to 8 Panamanian foundationminutes or until tender and beginning to brown. In cup, stir together cornstarch and remaining 1 1/2 cups milk. To onion in skillet, add milk mixture, broccoli, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Heat to boiling; boil 1 minute. Remove skillet from heat; stir in 1 1/2 cups Cheddar.
Place crêpes on work surface; spread generous 1/4 cup broccoli mixture on half of each crêpe. Starting from side with broccoli, roll up crêpes and place, seam side down, in shallow 2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup Cheddar.
Bake about 15 minutes or until cheese melts and crêpes are heated through. Sprinkle with parsley. away. with maple syrup.