Recipe For Broccoli And Cheese Egg Crepes

Broccoli And Cheese Egg Crepes

Ingredients

.....3 large eggs
.....1/4 teaspoon dried thyme, crumbled
.....1/4 teaspoon salt
.....1/4 teaspoon freshly ground pepper
.....Vegetable oil for brushing the skillet
.....1/4 cup whole milk ricotta
.....1/2 cup coarsely chopped whole milk mozzarella
.....1 1/2 cups (1/2 inch) broccoli flowerets, blanched for 1 minute, drained, refreshed under cold water, ..........and patted dry
.....2 tablespoons minced shallot
.....1/4 cup freshly grated Parmesan

Preparation

In a bowl whisk together well the eggs, the thyme, the salt, and the pepper. Brush a non stick skillet measuring 6 inches across the bottom lightly with the oil and heat the oil over moderately high heat until it is hot but not smoking. Fill a 1/4 cup measure three fourths full with the egg mixture and add it to the skillet, swirling it to coat the skillet evenly. Cook the egg crepe for 15 seconds, or until it is set, turn it with a rubber spatula, and cook it for 5 seconds more. Slide the crepe onto a plate and make 3 more crepes with the remaining mixture in the same manner, brushing the skillet lightly with the oil each time.

In a bowl combine well the ricotta, the mozzarella, the broccoli, the shallot, 2 tablespoons of the Parmesan, and the salt and pepper to taste. Divide the filling among the crepes, mounding it down the center, and the fold he sides over to enclose the filling. Arrange the crepes in a buttered baking dish just large enough to hold them in one layer, sprinkle them with the remaining 2 tablespoons Parmesan, and bake the crepes in the middle of a preheated 425 degree oven for 10 to 12 minutes, or until they are browned lightly and heated through.

Yield: 2 servings