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Savory Stuffed Crepes

 Savory Stuffed Crepes
Stuffed with a savory cheese and mushroom filling, these folded crepes are given a quick sit in the oven to allow the cheese to melt. Recipe provided by KRAFT®
8 ServingsPrep: 45 min. Total: 45 min.


  • 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 package (8 oz.) KRAFT® Shredded Three Cheese with a TOUCH OF PHILADELPHIA®
  • 3 green onions, thinly sliced


  • HEAT oven to 350°F.
  • 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.
  • 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.
  • 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

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Savory Stuffed Crepes (continued)

Directions (continued)

  • occasionally.
  • TOP crepes with cheese, mushrooms, scrambled eggs and onions; fold in
  • half. Place in 13x9-inch baking dish.
  • BAKE 5 min. or until cheese is melted. Yield: 8 servings.