Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- Cover and set aside until ready to fill.
Ingredients
- 2 cloves minced garlic
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup low sodium chicken stock
- 1 cup half and half cream
- 1/2 cup Philadelphia Chive and Onion cream Cheese
- 1 cup shredded Cheddar cheese, divided
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 cups steamed, chopped brocolli cooked just until al dente
- 2 cups diced ham
- In a small saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in chicken broth and milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low. Stir in Philly Cream Cheese. Reserve 1/2 the sauce, set aside.
- Add the 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt to the remaining sauce until cheese is melted. Stir in broccoli and ham. Cover; keep warm.
- Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in a 11-in. x 7-in. x 2-in. baking dish that has been prepared with cooking spray.
- Drizzle with reserved sauce. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 5-7 minutes or until the cheese is melted.
