A delicious (though rich) recipe, great for using up broccoli.Can be made a day or two in advance and reheated in the microwave.

The filling
Boil and mash 2-3 heads of broccoli, discard the main stems as they won't mash well.
Combine with one small packet of cream cheese, 2 tablespoons of Parmesan cheese, chopped fresh herbs (e.g. garlic chives), salt and pepper to taste.
Set aside while you cook the crepes.

The crepes
Whisk two eggs, 3 cups of milk, 1/2 cup of water and 1 cup plain flour together.
Heat a round frying pan, add 1 teaspoon of cooking oil.
Pour 1/4 cup batter into the pan, and quickly swirl it around to coat the bottom of the pan.
Cook until you can lift up the edges of the crepe, then gently flip the crepe over to briefly cook the other side.
Stack cooked crepes on a plate.
Once all crepes are done, place 1-2 tbspns of filling in each crepe, and roll up like a burrito.
Arrange the crepes in a non-stick rectangular or square pan (I use a lasagne tray), butting up against one another.

The topping
Top all the crepes with about 1 cup of grated cheddar cheese.

Bake the whole lot in the oven at 180 degrees for about 30-45 minutes. Serve with a green salad.

You can also add little bits of chopped cooked chicken to the filling.