Savory Stuffed Crepes Recipes

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SAVORY STUFFED CRêPES



Savory Stuffed Crêpes image

Crepes are often served as a sweet dessert, but stuffing these delicate pancakes with a savory filling turns them into a delicious breakfast, brunch, or lunch dish.

Categories     eggs     kraft cheese     mushrooms     savory crepes     stuffed crepes

Time 45m

Yield 8 servings

Number Of Ingredients 10

5 tbsp. butter
3 whole eggs
1 c. milk
3/4 c. flour
5 tbsp. sugar
1/4 tsp. salt
2 c. sliced fresh mushrooms
16 egg whites
1 package KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
3 green onions

Steps:

  • Heat oven to 350 degrees F.
  • Melt 3 tablespoons butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 tablespoons sugar, and salt; mix well.
  • Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 minutes or until bottom is lightly browned; turn. Cook 20 seconds. Transfer crêpe to plate. Repeat with remaining batter to make a total of 8 crêpes.
  • Cook and stir mushrooms in 1 tablespoon of the remaining butter in large skillet 3 to 5 minutes or until tender. Add remaining butter and egg whites; cook 3 to 5 minutes or until eggs are set, stirring occasionally.
  • Top crêpes with cheese, mushrooms, scrambled eggs, and onions; fold in half. Place in 13- by 9-inch backing dish.
  • Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 330 calories

17 BEST SAVORY CREPES



17 Best Savory Crepes image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Savory Italian Crepes
Crepes with Spinach and Cheese Filling
Smoked Salmon Savory Crepes
Chicken Cheese Crepes
Prosciutto and Cheese Crepes
Mexican Crepes
Turkey Mushrooms Crepes
Seafood Crepes
Savory Veggie Filled Crepes
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Savory Chickpea Crepes
Swedish Crepes
Savory French Crepes
Savory Crepe Cake
Olive Oil Crepes with Caramelized Onion and Spinach
Spinach Crepes with Pan-Roasted Vegetables
Vietnamese Crepes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a savory crepe in 30 minutes or less!

Nutrition Facts :

SAVORY STUFFED CREPES



Savory Stuffed Crepes image

Number Of Ingredients 11

What You Need
5 Tbsp. butter, divided
3 whole eggs
1 cup milk
3/4 cup flour
5 Tbsp. sugar, divided
1/4 tsp. salt
2 cups sliced fresh mushrooms
16 egg whites, lightly beaten
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
3 green onions, thinly sliced

Steps:

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

SAVORY STUFFED CRêPES



Savory Stuffed Crêpes image

Stuffed with a savory cheese and mushroom filling, these folded crêpes are given a quick sit in the oven to allow the cheese to melt.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 9

5 Tbsp. butter, divided
3 whole eggs
1 cup milk
3/4 cup flour
2 Tbsp. sugar
2 cups sliced fresh mushrooms
16 egg whites, lightly beaten
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
3 green onions, thinly sliced

Steps:

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

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g

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