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two crepes on white dish.

Broccoli Cheese Beer Crepes

Erica
Cheesy broccoli filling in tasty crepes made with beer. No special equipment required for the beer crepes and making the broccoli filling is a cinch.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner
Cuisine French-inspired
Servings 6 people
Calories 429 kcal

Ingredients
  

For the beer crepes

  • 2 large eggs
  • 2 egg yolks
  • 1 cup beer
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 Tbsp sour cream
  • 1 Tbsp unsalted butter melted
  • olive oil cooking spray

For the broccoli cheese filling

  • 2 tsp extra virgin olive oil
  • 1 cup diced onion 1 medium-sized yellow onion
  • 1 clove garlic chopped
  • 1 (12 oz) bag steam-in-bag (microwavable) broccoli florets
  • ½ tsp kosher salt
  • 2 pinches fresh cracked pepper
  • 1 ½ cups shredded cheddar cheese see Notes

For the topping

  • 1 (10.5 oz) can condensed cream of celery soup see Notes
  • ¼ cup milk
  • ¼ cup sour cream
  • ½ cup shredded cheddar cheese see Notes

Instructions
 

Make the beer crepes

  • Whisk together the ingredients for the crepes.
  • Heat a small skillet on high heat.
  • Adding cooking spray to the skillet before each crepe: add a scant ¼ cup batter to the hot skillet and immediately move the skillet in a "tilt-a-whirl" fashion to get the batter to coat the bottom in a thin layer (see Notes).
  • Once underside is golden, flip and cook the other side until also golden.
  • Transfer to a plate and repeat to make the rest of the crepes. This recipe yields 12 crepes.

Make the broccoli cheese filling

  • In the same small skillet used to make the crepes, heat the olive oil. Add the onion and garlic and sauté until fragrant. Set aside.
  • Cook the broccoli to al dente in the microwave according to package directions. To avoid over cooking, use the lower time provided in the directions (i.e. if directions say to cook 3-5 minutes, cook 3 minutes). Chop.
  • In a bowl, combine the onion and garlic mixture, broccoli, cheese, salt, and pepper.

Assemble the crepes

  • Heat oven to 350°F.
  • Divide the broccoli cheese filling onto the crepes, roll up, and place in a 13x9 bake dish.
  • In a bowl, whisk together the soup, milk, and sour cream. Spread ~1/2 this mixture onto the crepes.
  • Top crepes with remaining ½ cup cheese.
  • Bake at 350°F for 20 minutes or until warmed through and bubbly around the edges.

Notes

For in-depth instruction on making crepes (including photos), see my recipe for Savory Crepes.
If the skillet gets too hot (i.e. the cooking spray starts smoking), keep the pan off the heat a minute to dissipate some heat.
For the shredded cheddar, I prefer a mix of sharp and white cheddar so that the cheese is not all orange.
I only end up using about half of the soup mixture. We just want to spread it on top of the crepes as a condiment and not submerge them completely. Discard the rest or reserve for another purpose.

Nutrition

Calories: 429kcal (21%) | Carbohydrates: 33g (11%) | Protein: 21g (42%) | Fat: 23g (35%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 175mg (58%) | Sodium: 1040mg (45%) | Potassium: 703mg (20%) | Fiber: 5g (21%) | Sugar: 4g (4%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword beer crepes, broccoli cheese crepes, vegetarian crepes
Tried this recipe?Leave a comment below and let me know!