Savory Stuffed Crepes recipe

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Ingredients

5 tablespoons butter, divided
3 whole eggs
1 cup milk
¾ cup flour
5 tablespoons sugar, divided
¼ teaspoon salt
2 cups sliced fresh mushrooms
16 egg whites, lightly beaten
1 (8 ounce) package KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
3 green onions, thinly sliced

Nutrition Info

327.7 calories
carbohydrate: 20.8 g
cholesterol: 121.6 mg
fat: 19 g
fiber: 0.6 g
protein: 18.7 g
saturatedFat: 11.6 g
servingSize: -
sodium: 467.8 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl, whisk until blended. Add flour, 2 Tbsp. sugar and salt, mix well.

  3. Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter, immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned, turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.

  4. Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites, cook 3 to 5 min. or until eggs are set, stirring occasionally.

  5. Top crepes with cheese, mushrooms, scrambled eggs and onions, fold in half. Place in 13x9-inch baking dish.

  6. Bake 5 min. or until cheese is melted.

Recipe Yield

8 crepes

Recipe Note

These crepes are filled with scrambled egg whites, mushrooms, and shredded cheese for an impressive brunch item. And they can be made ahead and refrigerated until needed--convenient for a large group!

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