Corn and Mushroom Crepes Recipe

Name: Corn and Mushroom Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup KRAFT Shredded Mozzarella Cheese; 1 cup finely chopped mushrooms; 2 hard-cooked eggs, chopped; 1 can (15-1/4 oz.) corn, drained; 1/2 cup finely chopped red peppers; 2 cups milk, divided; 3/4 cup flour; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2 eggs; 1/2 tsp. salt; 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Servings: persons

1 cup KRAFT Shredded Mozzarella Cheese
1 cup finely chopped mushrooms
2 hard-cooked eggs, chopped
1 can (15-1/4 oz.) corn, drained
1/2 cup finely chopped red peppers
2 cups milk, divided
3/4 cup flour
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1/2 tsp. salt
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1
Combine shredded cheese, mushrooms, hard-cooked eggs, corn and peppers in medium bowl; cover and refrigerate until ready to use.
2
Preheat oven to 350 degrees F. Place 1 cup of the milk, flour, sour cream, eggs and salt in blender; cover.
3
Blend until smooth.
4
Let stand 10 min.
5
Spray 8-inch nonstick crepe pan or saute pan with cooking spray.
6
Heat on medium-high heat.
7
Add 3 Tbsp.
8
batter; tilt pan to evenly cover bottom with batter.
9
Cook crepe 30 sec.
10
on each side or until lightly browned in both sides.
11
Stack cooked crepes with parchment paper in between each one.
12
Continue with remaining batter to make a total of 12 crepes.
13
Fill each crepe with 1/3 cup shredded cheese mixture; roll tightly.
14
Place filled crepes in 13x9-inch baking dish; cover with foil.
15
Bake 25 min.
16
Meanwhile, bring remaining 1 cup milk to boil in medium saucepan; reduce heat to simmer.
17
Stir in cream cheese; beat with wire whisk until well blended.
18
Remove from heat.
19
Pour hot cream cheese sauce over baked crepes.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup KRAFT Shredded Mozzarella Cheese, 1 cup finely chopped mushrooms, 2 hard-cooked eggs, chopped, 1 can (15-1/4 oz.) corn, drained, and more.

Yes, Corn and Mushroom Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Mushroom Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions