Broccoli, Ham And Sour Cream Crepes - cooking recipe

Ingredients

7 oz broccoli, cut into small florets
1 cup light sour cream
2 tsp Dijon mustard
5 oz shaved smoked ham, finely chopped
1 None green onion, thinly sliced
1 can (8 oz) sliced mushrooms, drained
8 None fresh or frozen crepes, thawed
None None Mixed green salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Spray a 13 x 9-inch baking dish with no stick cooking spray.
Cook the broccoli in a medium saucepan of boiling water for 2 mins or until just tender. Drain and refresh under cold water. Drain again and chop coarsely. Place in a large bowl.
Add the sour cream, mustard, ham, onion and mushroom to the broccoli. Stir to combine. Season.
For each crepe, place the crepe on a work surface. Spoon 1/4 cup of the broccoli mixture along the center. Fold the crepe to enclose the filling and form a log. Place seam-side down in the prepared pan. Cover with foil.
Bake for 25 mins. Remove the foil and bake for 5-8 mins more or until golden brown and bubbly. Let stand for 5 mins. Serve with salad.