Corn and Mushroom Crepes

• 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.

mozzarella cheese, mushrooms, eggs, corn, red peppers, milk, flour, s, eggs, salt, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/corn-mushroom-crepes-108662.aspx (may not work)