Crepes Recipe ‹ Savory Stuffed Crepes

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!

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

Cooking 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.

Nutrition Facts

• calories327.7
• carbohydrateContent20.8 g
• cholesterolContent121.6 mg
• fatContent19 g
• fiberContent0.6 g
• proteinContent18.7 g
• saturatedFatContent11.6 g
• sodiumContent467.8 mg
• sugarContent10.3 g