Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Stir in flour and sugar. Let stand 30 min.
Heat oven to 350ºF. 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 sprayed with cooking spray.
Bake 5 min. or until cheese is melted.
Kraft Kitchen Tips!
These delicious crêpes can be assembled ahead of time. Refrigerate until ready to heat in baking dish as directed, increasing baking time as needed until crêpes are heated through and cheese is melted.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 8 g
Cholesterol 105 mg
Sodium 310 mg
Carbohydrate 16 g
Fibre 1 g
Sugars 6 g
Protein 17 g
8 servings, 1 stuffed crêpe (184 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.