Name: Broccoli, ham and sour cream crepes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: olive oil cooking spray; 200 gram broccoli, cut into small florets; 250 gram light sour cream; 2 teaspoon dijon mustard; 150 gram shaved smoked ham, finely chopped; 1 green onion, thinly sliced; 190 gram canned champignon pieces and stems, drained; 8 fresh or frozen crepes, thawed; mixed green salad, to serve

Ingredients

olive oil cooking spray

200 gram broccoli, cut into small florets

250 gram light sour cream

2 teaspoon dijon mustard

150 gram shaved smoked ham, finely chopped

1 green onion, thinly sliced

190 gram canned champignon pieces and stems, drained

8 fresh or frozen crepes, thawed

mixed green salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Spray a rectangular 8-cup roasting pan with oil.

2.Cook broccoli in a medium saucepan of boiling water for 2 minutes or until just tender. Drain; refresh under cold water. Drain; chop roughly then place in a large bowl.

3.Add sour cream, mustard, ham, onion and champignon to broccoli. Stir to combine. Season with salt and pepper.

4.For each crepe, place crepe on a flat work surface. Spoon 1/4 cup broccoli mixture along centre. Fold crepe to enclose filling and form a log. Place. seam-side down. in prepared pan. Cover with foil.

5.Bake for 25 minutes. Remove foil; bake for 5-8 minutes more or until golden-brown and bubbly. Stand for 5 minutes. Serve with salad.

Warm crepes slightly to moke rolling easier. Place crepe on a plate and microwave on high (100%) for 10 seconds. Champignons are canned baby mushrooms, available from the canned vegetable aisle.
Note

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Ingredients

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