1. Preheat oven to 350 degrees. 2. For filling: 3. Heat 1 T. oil in a large skillet or wok. 4. Add the garlic and the broccoli and stir fry until broccoli is crisp tender. 5. Add the onion powder and salt and pepper to taste. 6. Add the baby spinach and continue to stir fry until the spinach all wilts. 7. In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar. 8. Beat one egg and combine with the chicken mixture. 9. For crepes: 10. Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt. 11. Heat a 10 inch skillet and coat with cooking spray. 12. Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly. 13. Return to heat and brown lightly on both sides. 14. Slide crepe onto plate. 15. Repeat with remaining batter. 16. Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish. 17. When all the crepes are in the dish, sprinkle remaining cheddar on top. 18. Bake 20 minutes in preheated oven. 19. While crepes are baking, in a small saucepan over low heat combine 4 egg yolks, 2/3 cup cream, 1 t. salt, and the juice of one lemon. 20. Stir until mixture begins to thicken. 21. Remove from the heat and stir in butter. 22. When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top. ---------------------------------------------------------------------------
Nutrition
Ingredients
