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!
Preparation Time
45 mins
Total Time
45 mins
Calories
328 Calories
Recipe Instructions
Step 1
Heat oven to 350 degrees F.
Step 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.
Step 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.
Step 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.
Step 5
Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
Step 6
Bake 5 min. or until cheese is melted.
Ingredients
1 cup milk
¼ teaspoon salt
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
5 tablespoons butter, divided
¾ cup flour
3 whole eggs
5 tablespoons sugar, divided
16 egg whites, lightly beaten
1 (8 ounce) package KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
