Breakfast-stuffed crepes

Breakfast-stuffed Crepes Recipe

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sherry monfils


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


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15 Min
20 Min
Stove Top


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

How to Make Breakfast-stuffed crepes


  • 1Heat oven to 350. Melt 3 tbsp butter in microwaveable bowl. Add 3 eggs and milk, whisk. Add flour, 2 tbsp sugar, mix well.
  • 2Spray 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.
  • 3In 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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About Breakfast-stuffed crepes

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Vegetarian, Low Carb
Other Tag: Quick & Easy

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