broccoli_plus_x_crepes

Broccoli and Mushrooms/Chicken Crepes
from Something for Everyone by Carol Gelles

Crepes
1 1/3 c milk
1 c plus 1 Tbsp all-purpose flour
2 lg eggs
3 Tbsp melted butter or margarine
1 tsp salt

Place all ingredients into ablender or food processor.  Cover and process
until smooth.  Let rest 30 minutes.

Heat a 10-inch slope-sided skillet over medium heat, until a drop of water
dances across the surface before evaporating.  Brush the skillet lightly with
oil or butter.  Pour 1/4 cup batter into the skillet and immediately tilt and
rotate the pan, so that a thin layer of batter spreads over the bottom.  Cook
until the top of the crepe is no longer wet and shiny, and the bottom is
lightly browned, about 30 seconds.  Gently turn the crepe and cook the other
side a few seoncs until lightly browned.  Remove the crepe from the skillet
and place on wax paper to cool.  Repeat until all the crepe batter is used,
making 12 crepes.  Stack the crepes with wax paper between each layer.

Broccoli and Mushroom Filling
Makes filling for 6 crepes

2 1/2 c broccoli florets
3/4 Tbsp butter
1/4 c sliced leek (white and light green parts only)
3/4 Tbsp flour
6 Tbsp vegetable broth
1 Tbsp water
1 1/2 Tbsp Boursin cheese
pinch of salt
1 Tbsp butter
2 c chopped mushrooms
1/2 c shredded Swiss cheese
2 Tbsp chopped fresh parsley

Cook broccoli in boiling water until tender, about 3 minutes; drain.

Melt butter in 3 quart saucepan over medium-high heat.  Add leeks and cook,
stirring, until softened, about 1 minute.  Stir in flour.  Stir in broth and
water.  Cook, stirring, until mixture comes to a boil.

Add Boursin and salt; cook, stirring, until Boursin is melted.  Stir in
broccoli until heated through.

In a medium skillet, melt butter over medium-high heat.  Add mushrooms and
cook, stirring, until softened, about 3 minutes.  Stir in cheese, parsley,

Broccoli and Chicken Filling
Makes filling for 6 crepes

2 1/2 c broccoli florets
3/4 Tbsp butter
1/4 c sliced leek (white and light green parts only)
3/4 Tbsp flour
6 Tbsp vegetable broth
1 Tbsp water
1 1/2 Tbsp Boursin cheese
pinch of salt
1 Tbsp butter
1 Tbsp minced shallot
3/4 lb skinless boneless chicken breast, thinly sliced

Cook broccoli in boiling water until tender, about 3 minutes; drain.

Melt butter in 3 quart saucepan over medium-high heat.  Add leeks and cook,
stirring, until softened, about 1 minute.  Stir in flour.  Stir in broth and
water.  Cook, stirring, until mixture comes to a boil.

Add Boursin and salt; cook, stirring, until Boursin is melted.  Stir in
broccoli until heated through.

In a medium skillet, melt butter over medium-high heat.  Add shallot and
cook, stirring, until softened, about 10 seconds.  Ad chicken and cook,
stirring, until cooked through, about 3 minutes.  Stir in cheese, parsley,
and broccoli mixture.