Google

World wide   inSite web

  STATE  
  Restaurant Name  
      Find
Soup Appetizers Egg & cheese Fish & shell fish Poultry & game Meat Vegetables More ...
Mexican Omelet
Savory Souffle Omelet
Mushroom Omelet With Country Bread
Spinach & Mushroom Frittata
Zucchini Frittata
Potato Omelet
Quiche Lorraine
Smoked Salmon Asparagus Quiche
Roquefort Quiche
Spinach, Leek & Gruyere Tart
Mediterranean Zucchini Pie
Italian Cheese & Red Pesto Tartlets
Strata With Cheese & Pesto
Broccoli & Ricotta Tart
Creamy Seafood Crepes
Buffet Crepes
Souffle Crepes With Broccoli & Cheese
Chicken Crepes Florentine
Classic Cheese Souffle
Broccoli Souffles
Garlic & Goat Cheese Souffle
Swiss Double-Cheese Souffles
Raclette
Cheese Fondue
Croque Senor
Swiss Cheese & Tomato Rarebit
Eggs Benedict
Eggs Florentine
Oeufs En Cocotte
Huevos Rancheros

Souffle Crepes With Broccoli & Cheese

Serves 8
Souffle Crepes With Broccoli & Cheese
  • 8 crepes
  • butter for greasing
  • 2 lbsp grated Parmesan cheese
FILLING
  • 1 1/3 cups (125 g) tiny broccoli florets
  • salt and black pepper
  • 3 tbsp butter
  • 1/3 cup (45 g) all-purpose flour
  • 1 1/4 cups (300 ml) milk
  • 1/2 tsp Dijon mustard
  • 1 cup (125 g) grated aged Cheddar cheese
  • 4 eggs, separated

STEPS :

  1. Make the filling: blanch the broccoli florets in boiling salted water for about 1 minute. Drain, rinse under cold running water and drain again.
  2. Meltthe butter in a small saucepan, add the flour, and cook, stirring occasionally, for about 1 minute.
  3. Remove the pan from the heat and gradually blend in the milk. Bring to a boil, stirring until thickened. Remove from the heat and add the mustard, cheese, and salt and pepper to taste. Leave to cool slightly.
  4. Beat the egg yolks into the sauce. In a large bowl, whisk the egg whites until soft peaks form, then fold into the cheese sauce with the broccoli florets.
  5. Put the crepes on 2 lightly buttered baking sheets. Divide the souffle mixture among the crepes, arranging it down the middle of each one. Fold the sides of each crepe loosely over the top of the filling, and sprinkle with grated Parmesan cheese.
  6. Bake in a 400°F (200°C) oven for 15-20 minutes, until the souffle mixture has risen and the crepes are crisp.