Savory Stuffed Crepes

Savory Stuffed Crepes

4 Reviews 1 Pic
  • Prep

    45 m
  • Ready In

    45 m
Recipe by  Kraft Naturals Shredded Cheese

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 crepes

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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Reviews (4)

Rate This Recipe
Cheyenne
6

Cheyenne

I just used the crepe recipe itself for some nutella and banana crepes. You have to flip them really fast, or lower the temp given otherwise you will burn the crepe.

MKenney
4

MKenney

Bland.

gabriella
1

gabriella

This was delicous all you have to do is add salt and butter and hollidases sauce ontop yum !

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 19 g
  • 29%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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