For the dough
2 eggs
1 tablespoon of olive oil
1 cup of natural yogurt (240 ml)
2 tablespoons of water
1/4 cup of wheat flour (30 g)
1/4 cup of wheat germ (20 g)
2 tablespoons of whole wheat flour
2 tablespoons of milk
For the filling
1 large broccoli crown (1.2 kg)
1/2 cup of finely chopped onion (75 g)
1 minced garlic clove
1 tablespoon of olive oil
4 eggs
2 tablespoons of whole wheat flour
1/2 teaspoon of salt
1 pinch of black pepper
For the sauce
2 tablespoons of lemon juice
1 cup of cold butter, cut into small pieces (200 g)
1/2 teaspoon of salt
1 pinch of black pepper
1 tablespoon of chopped green onion
For the dough
2 eggs
1 tablespoon of olive oil
1 cup of natural yogurt (240 ml)
2 tablespoons of water
1/4 cup of wheat flour (30 g)
1/4 cup of wheat germ (20 g)
2 tablespoons of whole wheat flour
2 tablespoons of milk
For the filling
1 large broccoli crown (1.2 kg)
1/2 cup of finely chopped onion (75 g)
1 minced garlic clove
1 tablespoon of olive oil
4 eggs
2 tablespoons of whole wheat flour
1/2 teaspoon of salt
1 pinch of black pepper
For the sauce
2 tablespoons of lemon juice
1 cup of cold butter, cut into small pieces (200 g)
1/2 teaspoon of salt
1 pinch of black pepper
1 tablespoon of chopped green onion
Mix the dough: In a medium bowl, combine all the ingredients and mix well with a hand whisk
In a non-stick skillet, 16 cm in diameter, spread 2 tablespoons of the dough mixture and cook over medium heat until the bottom is golden brown
Flip the crepe and cook for another minute
Repeat with the remaining dough mixture
Set aside
Mix the filling: Wash the broccoli crowns under cold running water and drain
Cut into florets and set aside
In a large saucepan, combine 8 cups of water (1.9 liters) and 1 tablespoon of salt and bring to a boil over high heat
Add the reserved broccoli florets and cook until tender (about 4 minutes)
Drain and chop
Set aside
In the same saucepan, over medium heat, sauté the onion and garlic in olive oil, stirring with a wooden spoon, until the onion is soft (about 1 minute)
Add the reserved broccoli florets, eggs, whole wheat flour, salt, and black pepper
Cook until the filling is smooth (about 3 minutes)
Set aside
Mix the sauce: In a medium saucepan, combine lemon juice, butter, salt, and black pepper and cook over low heat, stirring constantly with a wooden spoon, until thickened (about 3 minutes)
Add the chopped green onion and stir
Set aside
Assemble and serve: Divide the filling among the reserved crepes and form roulades by wrapping with chopped green onion
Arrange the roulades side by side in a baking dish, drizzle with the reserved sauce, and serve immediately
225 calories per serving.
