3 eggs
2/3 c. flour
3c. milk
4 T. butter, melted
Salt and Pepper
1 sm. onion, sliced
2 T. cornstarch
2 pkgs. (10oz.each)frozen chopped broccoli,thawed
1 pkg.(8oz.) shredded sharp Cheddar cheese(2c.)
In blender, combine eggs, flour, 1 1/2 cups milk, 2T. butter, and 1/2 tsp. salt. Cover and blend until smooth, scraping down sides of blender occasionally. Transfer batter to medium bowl; cover and refrigerate at least 1 hr. or overnight to allow flour to absorb liquid. Lightly brush 10-inch non-stick skillet with some melted butter and heat on medium 1 min. With wire whisk, thoroughly mix batter to blend well. Pour scant 1/4 cup batter into skillet; tilt pan and coat bottom completely with batter. Cook crepes until top is dry and set and underside is lightly browned, about 2 min. With spatula, loosen edge of crepe; turn over. Cook 30 seconds to 1 min. or until second side is browned. Slip crepe onto waxed paper. Repeat with remaining batter, brushing pan lightly with butter before cooking each crepe and staking crepes between wax paper. You should have at least 12 crepes. Meanwhile, preheat oven to 400. In a 12-inch non-stick skillet, heat remaining T. of butter on medium till hot. Add onion and cook 6 to 8 min. or until tender and beginning to brown. In cup, stir together cornstarch and remaining 1 1/2 cups of milk. To onion in skillet, add milk mixture, broccoli, 1/4 tsp. salt, and 1/4 tsp. pepper. Heat to boiling' stir in 1 1/2 cups Cheddar. Place crepes on work surface; spread generous 1/4 cup broccoli mixture on half of each crepe. Starting from side with broccoli, roll up crepes and place, seam side down, in shallow 2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup Cheddar.Bake about 15 min. or until cheese melts and crepes are heated through.
