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breakfast-stuffed crepes

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

A special breakfast of beautifully made crepes, stuffed w/ mushrooms, scallions and cheese, yum! Makes a great Sunday brunch item.

yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For breakfast-stuffed crepes

  • 5 Tbsp
    butter, divided
  • 3
    eggs
  • 1 c
    milk, i used 1%
  • 3/4 c
    flour
  • 5 Tbsp
    sugar, divided
  • 16
    egg whites, lightly beaten
  • 1
    8 oz pkg shredded 3 cheese blend
  • 3
    scallions, thinly sliced

How To Make breakfast-stuffed crepes

  • 1
    Heat oven to 350. Melt 3 tbsp butter in microwaveable bowl. Add 3 eggs and milk, whisk. Add flour, 2 tbsp sugar, mix well.
  • 2
    Spray an 8" skillet w/ cooking spray. Place over med-high heat. Add 1/4 cup crepe batter to pan, tilt to cover whole pan. Cook until light brown, flip over and cook 20 seconds more. Transfer to a plate, repeat w/ remaining batter.
  • 3
    In lg skillet, melt remaining butter, cook mushrooms until tender. Add any remaining butter and egg whites. Cok until eggs are set, stirring often to scramble. Top each crepe w/ cheese, mushrooms, egg and scallions. Fold in 1/2., place in lg baking pan, Bake 5-10 mins or until cheese is melted.
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