Breakfast-stuffed crepes

Breakfast-stuffed Crepes

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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.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 5 Tbsp
    butter, divided
  • 3
  • 1 c
    milk, i used 1%
  • 3/4 c
  • 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.

Printable Recipe Card

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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