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2 eggs, beaten
1-1/4 cups 1% milk
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup Philadelphia 95% Fat Free Cream Cheese Product
1/2 cup 25%-less-sodium chicken broth
1 Tbsp. fresh lemon juice
2 cups sliced fresh mushrooms
1 Tbsp. canola oil
4 cups tightly packed chopped fresh spinach
12 green onions, chopped
1/4 cup crumbled feta cheese with garlic and herbs
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How do I make it ?
Beat first 4 ingredients with whisk until well blended. Refrigerate 30 min.
Heat medium skillet sprayed with cooking spray on medium heat. Add 1/4 cup batter; tilt skillet to evenly coat bottom with batter. Cook 1 min. or until bottom of crepe is golden brown. Flip and cook other side 30 sec; transfer to plate. Repeat with remaining batter to make 8 crepes. Stack crepes; cover to keep warm.
Bring cream cheese product, chicken broth and lemon juice to boil in saucepan on medium heat, stirring constantly; cook on medium-low heat 2 min. or until thickened. Remove from heat; cover to keep warm.
Cook and stir mushrooms in hot oil in large saucepan 2 min. Add spinach; cook 2 min., stirring occasionally. Stir in onions and feta; cook and stir 1 min. or until feta is melted.
Spoon vegetable mixture down centres of crepes; fold over sides. Serve topped with sauce.
Kraft Kitchen Tips!
Substitute 8 store-bought crepes for the homemade crepes.
Crepe batter can be refrigerated overnight before using as directed.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 105 mg
Sodium 370 mg
Carbohydrate 35 g
Fibre 5 g
Sugars 7 g
Protein 16 g
Makes 4 servings, 2 crepes (275 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.