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1
Preheat oven to 350 degrees.
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2
For filling:
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3
Heat 1 T. oil in a large skillet or wok.
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4
Add the garlic and the broccoli and stir fry until broccoli is crisp tender.
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5
Add the onion powder and salt and pepper to taste.
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6
Add the baby spinach and continue to stir fry until the spinach all wilts.
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7
In a large bowl combine the cooked broccoli and spinach with the chicken, gorgonzola, 14/c. of the cheddar.
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8
Beat one egg and combine with the chicken mixture.
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9
For crepes:
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10
Combine flour, milk, eggs, 1 t. vegetable oil, and 1/4 t. of salt.
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11
Heat a 10 inch skillet and coat with cooking spray.
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12
Pour in about 1/4 cup batter; lift and tilt skillet to spread thinly and evenly.
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13
Return to heat and brown lightly on both sides.
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14
Slide crepe onto plate.
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15
Repeat with remaining batter.
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16
Spoon the chicken mixture along the center of crepe and roll, placing the crepes side by side into a 13X9X2 baking dish.
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17
When all the crepes are in the dish, sprinkle remaining cheddar on top.
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18
Bake 20 minutes in preheated oven.
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19
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.
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20
Stir until mixture begins to thicken.
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21
Remove from the heat and stir in butter.
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22
When crepes are finished baking, serve immediately with the Hollandaise sauce spooned over top.
