CHICKEN, SPINACH, BROCCOLI, AND CHEESE CREPES WITH HOLLANDAISE S

Steps:

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