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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 |
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 |
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.
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