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Savory Stuffed Crepes

Kraft

"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

45 m servings 328 cals
Original recipe yields 8 servings (8 crepes)

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Kraft Kitchens Tips
  • SIZE-WISE
  • You'll know it's a special occasion when you get to enjoy a serving of this delicious crepe.
  • MAKE AHEAD
  • Crepes can be assembled ahead of time. Refrigerate until ready to heat in baking dish as directed, increasing baking time as needed until crepes are heated through and cheese is melted.

Nutrition Facts


Per Serving: 328 calories; 19 g fat; 20.8 g carbohydrates; 18.7 g protein; 122 mg cholesterol; 468 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 10 Ratings

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Most helpful positive review

I added Herbs de Provence and a pinch of salt to the eggs prior to scrambling and shredded sharp white cheddar and the resulting dish was enjoyable. For company or special occasions I would top...

Most helpful critical review

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.

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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.

I added Herbs de Provence and a pinch of salt to the eggs prior to scrambling and shredded sharp white cheddar and the resulting dish was enjoyable. For company or special occasions I would top...

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

It says 5T sugar, divided, but I only found a use for 3T. I think I'll add meat next time.

I made this recipe & added a few spices I enjoyed. I also made it just so it served only 2 people! It was delicious!!!!