Savory Stuffed Crêpes

Ingredients

• 5 Tbsp butter divided
• 8 oz three cheese shredded with a touch of philadelphia kraft
• 16  egg whites lightly beaten
• 0.8 cup flour 
• 2 cups mushrooms fresh sliced
• 3  green onions thinly sliced
• 1 cup milk 
• 2 Tbsp sugar 
• 3  eggs whole

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• spatula

Directions

1. Heat oven to 350F.
2. Melt 3 Tbsp. butter.
3. Add to whole eggs and milk in large bowl; whisk until blended.
4. Add flour and sugar; mix well.
5. Let stand 30 min.
6. Spray heavy 8-inch skillet with cooking spray; heat on medium heat.
7. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crpe is lightly browned. Run spatula around edge of crpe to loosen from skillet; turn crpe. Cook 1 min. or until bottom of crpe is lightly browned.
8. Remove from skillet; set aside. Repeat with remaining batter to make 7 additional crpes.
9. Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender.
10. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
11. Top crpes with cheese, mushrooms, scrambled eggs and onions; fold in half.
12. Place in 13x9-inch baking dish.
13. Bake 5 min. or until cheese is melted.