Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 1 teaspoon
- Kosher salt: 1/2 teaspoon
- Large eggs: 2
- Whole milk: 1 1/2 cups (360 ml)
- Water: 1/4 cup (60 ml)
- Unsalted butter (melted, plus for pan): 3 tablespoons (42 g) + 1 tablespoon (14 g)
- Broccoli florets (small): 4 cups (about 340 g)
- Unsalted butter (for sauce): 3 tablespoons (42 g)
- All-purpose flour (for sauce): 3 tablespoons (24 g)
- Garlic (minced): 2 cloves
- Whole milk (for sauce): 1 1/4 cups (300 ml)
- Heavy cream: 1/2 cup (120 ml)
- Dijon mustard: 1 teaspoon
- Smoked paprika: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- Kosher salt: 1/2 teaspoon (plus more to taste)
- Sharp cheddar (freshly grated): 2 1/2 cups (250 g), divided
- Parmesan (optional): 2 tablespoons (10 g)
- Chives (optional): 2 tablespoons, finely sliced
Do This
- 1. Whisk/blend crepe batter; rest 20 minutes.
- 2. Steam broccoli 4–5 minutes until tender-crisp; chop into bite-size pieces.
- 3. Cook 8 thin crepes in a 10-inch (25 cm) nonstick skillet over medium heat.
- 4. Make cheddar sauce: roux (butter + flour), whisk in milk/cream, melt in cheddar.
- 5. Stir broccoli into sauce; fill and fold crepes.
- 6. Heat filled crepes in a 400°F (204°C) oven 8–10 minutes until bubbling; top with extra cheddar.
- 7. Rest 2 minutes, garnish with chives, and serve hot.
Why You’ll Love This Recipe
- Cozy comfort-food flavor: tender broccoli in a rich, creamy cheddar sauce.
- Crepes feel special, but the method is straightforward and forgiving.
- Great make-ahead potential (crepes and sauce can be prepped earlier).
- Easy to customize with add-ins like ham, mushrooms, or a spicy kick.
Grocery List
- Produce: broccoli florets, garlic, chives (optional)
- Dairy: whole milk, heavy cream, unsalted butter, sharp cheddar cheese, Parmesan (optional)
- Pantry: all-purpose flour, granulated sugar, kosher salt, Dijon mustard, smoked paprika, black pepper
Full Ingredients
Crepes (makes 8 crepes)
- 1 cup (120 g) all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/4 cup (60 ml) water
- 3 tablespoons (42 g) unsalted butter, melted (slightly cooled)
- 1 tablespoon (14 g) unsalted butter, for greasing the pan as needed
Broccoli
- 4 cups small broccoli florets (about 340 g)
- 1/2 teaspoon kosher salt (for steaming water; optional but helpful)
Creamy Cheddar Sauce
- 3 tablespoons (42 g) unsalted butter
- 3 tablespoons (24 g) all-purpose flour
- 2 cloves garlic, minced
- 1 1/4 cups (300 ml) whole milk, warmed
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, plus more to taste
- 2 1/4 cups (225 g) sharp cheddar, freshly grated (for melting into sauce)
- 2 tablespoons (10 g) finely grated Parmesan (optional, for extra savory depth)
To Finish
- 1/4 cup (25 g) sharp cheddar, freshly grated (for topping)
- 2 tablespoons chives, finely sliced (optional garnish)
Step-by-Step Instructions
Step 1: Make the crepe batter
In a blender, combine the flour, sugar, salt, eggs, milk, water, and melted butter. Blend for 20–30 seconds until smooth. (If whisking by hand: whisk eggs, milk, water, and butter first; then whisk in dry ingredients until no lumps remain.)
Pour the batter into a bowl or large measuring jug, cover, and rest for 20 minutes at room temperature. This helps the flour hydrate and makes softer crepes.
Step 2: Steam the broccoli until tender-crisp
Set a steamer basket over a saucepan with 1 inch (2.5 cm) of water. Bring to a boil over high heat, then add broccoli florets and (optionally) sprinkle with 1/2 teaspoon kosher salt.
Cover and steam for 4–5 minutes, until the broccoli is bright green and easily pierced with a fork but not mushy. Spread on a plate to cool slightly, then chop any large florets into bite-size pieces.
Step 3: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly grease the pan with a small amount of butter (use a folded paper towel to wipe a thin film).
Stir the batter, then pour in 1/3 cup (80 ml) batter and immediately swirl the pan to coat the bottom in a thin layer. Cook for 45–60 seconds, until the edges look dry and the underside is lightly golden.
Flip and cook the second side for 15–25 seconds. Transfer to a plate. Repeat with remaining batter, greasing the pan lightly as needed. Stack crepes as you go; they stay flexible and warm.
Step 4: Make a smooth cheddar cream sauce
Preheat the oven to 400°F (204°C).
In a medium saucepan over medium heat, melt 3 tablespoons (42 g) butter. Add the flour and cook, whisking constantly, for 1 minute to form a pale roux (it should look like a smooth paste).
Add the minced garlic and cook for 30 seconds, just until fragrant.
Slowly whisk in the warmed milk, a splash at a time at first, whisking until completely smooth before adding more. Whisk in the cream. Bring to a gentle simmer and cook for 2–3 minutes, whisking, until thick enough to coat the back of a spoon.
Step 5: Melt in the cheese and add the broccoli
Reduce heat to low. Whisk in Dijon mustard, smoked paprika, black pepper, and 1/2 teaspoon kosher salt.
Add the grated cheddar a handful at a time, whisking until fully melted before adding more. If using, stir in the Parmesan.
Fold the steamed broccoli into the sauce. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Step 6: Fill, fold, and heat until bubbling
Lay a crepe flat. Spoon about 1/3 cup of the broccoli-cheddar mixture slightly off-center. Fold into quarters (or roll like a wrap), keeping the filling tucked inside.
Arrange filled crepes in a single layer in a 9 x 13-inch (23 x 33 cm) baking dish or on a rimmed sheet pan. Sprinkle evenly with the remaining 1/4 cup (25 g) cheddar.
Bake at 400°F (204°C) for 8–10 minutes, until the cheese on top is melted and the filling is visibly bubbling at the edges.
Step 7: Rest briefly, garnish, and serve
Let the crepes rest for 2 minutes so the sauce sets slightly (this helps keep the filling inside when you cut or lift them).
Garnish with sliced chives if using, and serve immediately while hot and bubbly.
Pro Tips
- Grate your own cheddar. Pre-shredded cheese often contains anti-caking agents that can make sauces grainy.
- Warm the milk (even 30–45 seconds in the microwave) to help the roux blend smoothly and thicken faster.
- Keep the sauce gentle. Once the cheese goes in, keep heat on low and avoid boiling to prevent separating.
- Make crepes ahead. Stack with parchment between, wrap well, and refrigerate; they rewarm beautifully.
- Don’t overcook the broccoli. It will heat again in the oven; tender-crisp keeps it bright and pleasant.
Variations
- Ham and cheddar broccoli crepes: Add 1 cup (150 g) diced cooked ham to the sauce with the broccoli.
- Extra-vegetable version: Add 1 cup (100 g) sautéed sliced mushrooms or 1 cup (150 g) sautéed diced zucchini (cook off moisture before adding).
- Spicy comfort-food vibe: Add 1/4 teaspoon cayenne or 1 tablespoon hot sauce to the sauce, and finish with a pinch of smoked paprika on top.
Storage & Make-Ahead
Refrigerate: Store leftover filled crepes in an airtight container for up to 3 days. Reheat in a 350°F (177°C) oven for 12–15 minutes (covered with foil for the first 8 minutes to prevent drying), or microwave on medium power in 45-second bursts until hot.
Make-ahead: Crepes can be made up to 2 days ahead and refrigerated (stack with parchment). The sauce can be made up to 2 days ahead; rewarm gently over low heat with 1–2 tablespoons milk to loosen, then fold in broccoli just before filling.
Freeze: Freeze filled (but not baked) crepes tightly wrapped for up to 2 months. Bake from frozen at 375°F (190°C) for 25–30 minutes, uncover for the last 5 minutes, and ensure the center is hot.
Nutrition (per serving)
Approximate (1/4 of recipe): 680 calories, 30 g protein, 44 g fat, 44 g carbohydrates, 4 g fiber, 1050 mg sodium. Values vary by cheese brand and portion size.
