Spinach & Mushroom Crepes

• 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 Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

1. Beat first 4 ingredients with whisk until well blended.
2. Refrigerate 30 min.
3. Heat medium skillet sprayed with cooking spray on medium heat.
4. Add 1/4 cup batter; tilt skillet to evenly coat bottom with batter.
5. Cook 1 min.
6. or until bottom of crepe is golden brown.
7. Flip and cook other side 30 sec; transfer to plate.
8. Repeat with remaining batter to make 8 crepes.
9. Stack crepes; cover to keep warm.
10. 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.
11. or until thickened.
12. Remove from heat; cover to keep warm.
13. Cook and stir mushrooms in hot oil in large saucepan 2 min.
14. Add spinach; cook 2 min., stirring occasionally.
15. Stir in onions and feta; cook and stir 1 min.
16. or until feta is melted.
17. Spoon vegetable mixture down centres of crepes; fold over sides.
18. Serve topped with sauce.

eggs, milk, whole wheat flour, allpurpose, philadelphia, lemon juice, mushrooms, canola oil, fresh spinach, green onions, oregano

Taken from www.kraftrecipes.com/recipes/spinach-mushroom-crepes-129889.aspx (may not work)