½ cup white flour 1 tablespoon oil
½ cup wheat flour 2 eggs
1 ½ cups milk ¼ teaspoon salt
1 tablespoon oil 1 teaspoon dried basil
8 eggs ½ cup milk
¼ teaspoon oregano ½ teaspoon salt
¼ teaspoon pepper 2 small tomatoes, diced
½ cup dried beef, chopped
1 cup broccoli, chopped and partially cooked
2 tablespoons margarine
2 tablespoons flour
½ teaspoon salt
1 cup milk
1 cup shredded American cheese
To make crepes: combine all ingredients using a whisk. On medium heat, heat a lightly greased 6-inch skillet. Remove from heat and add 2 ½ tablespoons of batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side. Invert pan on cooling rack to remove crepe. Repeat with remaining batter to make 16 crepes.
To make filling: scramble eggs; add milk, oregano, salt, and pepper. Mix well. Cook on medium heat until just starting to set - about 5 minutes. Add dried beef and broccoli. Continue cooking until eggs are set, add tomatoes. Remove from heat.
To make cheese sauce: melt margarine over medium heat. Remove from heat; stir in flour and salt. Gradually whisk in milk; stir until smooth. Return to heat for 5 to 6 minutes, until thickened, stirring continuously. Add cheese, allow to melt.
To assemble: lightly grease a 9 x 13 inch pan. Preheat oven to 300ºF. Place 1/3 cup of crepe filling in a strip down center of crepe. Roll up, place in pan, seam side down. Continue until all crepes and filling are used. Pour cheese sauce over top. Bake for 15 minutes, until heated through.