Savory Stuffed Crepes

Ingredients

• 5 tablespoons butter divided
• 8 ounce 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 
• 0.3 teaspoon salt 
• 5 tablespoons sugar divided
• 3  eggs whole

Equipment

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

Directions

1. Heat oven to 350 degrees F.
2. Melt 3 Tbsp. butter.
3. Add to whole eggs and milk in large bowl; whisk until blended.
4. Add flour, 2 Tbsp. sugar and salt; mix well.
5. Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat.
6. 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.
7. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
8. Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender.
9. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
10. Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half.
11. Place in 13x9-inch baking dish.
12. Bake 5 min. or until cheese is melted.