Sundried Tomato & Bacon Stuffed Crepes

Try Savory Stuffed Crepes w/ Sundried Tomato & Bacon for breakfast! Ingredients: 1 package Sundried Tomato & Bacon dip mix, 5 Tbsp butter, 3 whole eggs, 1 cup milk, 5 Tbsp sugar, divided; 1/4 tsp salt, 2 cups sliced fresh mushrooms, 16 egg whites, lightly beaten, 8 oz of shredded Parmesan/Mozzarella cheese, 3 green onions, thinly sliced. Makes 8 servings. Directions: 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, dip mix 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.
Photo: Try Savory Stuffed Crepes w/ Sundried Tomato & Bacon for breakfast!  Ingredients: 1 package Sundried Tomato & Bacon dip mix, 5 Tbsp butter, 3 whole eggs, 1 cup milk, 5 Tbsp sugar, divided; 1/4 tsp salt, 2 cups sliced fresh mushrooms, 16 egg whites, lightly beaten,  8 oz of shredded Parmesan/Mozzarella cheese, 3 green onions, thinly sliced. Makes 8 servings. Directions: 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, dip mix 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.
 
 
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