- 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
- Heat oven to 350 degrees F.
- 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.
- 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.
- 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.
- Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
- Bake 5 min. or until cheese is melted.
05/07/2018
recipepes.com
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