Savory Stuffed Crêpes
Crepes are often served as a sweet dessert, but stuffing these delicate pancakes with a savory filling turns them into a delicious breakfast, brunch, or lunch dish.
Cal/Serv:
330
Yields:
8
servings
Prep Time:
0
hours
45
mins
Total Time:
0
hours
45
mins
Ingredients
5
tbsp.
butter
3
whole eggs
1
c.
milk
3/4
c.
flour
5
tbsp.
sugar
1/4
tsp.
salt
2
c.
sliced fresh mushrooms
16
egg whites
1
package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
3
green onions
Directions
- Heat oven to 350 degrees F.
- Melt 3 tablespoons butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 tablespoons 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 minutes or until bottom is lightly browned; turn. Cook 20 seconds. Transfer crêpe to plate. Repeat with remaining batter to make a total of 8 crêpes.
- Cook and stir mushrooms in 1 tablespoon of the remaining butter in large skillet 3 to 5 minutes or until tender. Add remaining butter and egg whites; cook 3 to 5 minutes or until eggs are set, stirring occasionally.
- Top crêpes with cheese, mushrooms, scrambled eggs, and onions; fold in half. Place in 13- by 9-inch backing dish.
- Bake 5 minutes or until cheese is melted.
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