Savory Stuffed Crepes

Savory Stuffed Crepes
  • 5 tablespoons butter, divided
  • 3 whole eggs
  • 1 cup milk
  • 3/4 cup flour
  • 5 tablespoons sugar, divided
  • 1/4 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


  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.

05/07/2018
Savory Stuffed Crepes, recipe PT15M PT1H 5 455 calories

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