1/3 c. dry white wine
2 Tbsp. chopped green onions
1/2 lb. scallops, cut in small pieces
1 c. sliced fresh mushrooms
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
1 1/2 c. light cream
2 Tbsp. chopped parsley
10 cooked crepes
1/2 c. grated Swiss cheese
In saucepan, combine first 4 ingredients. Cover and simmer 5
Meanwhile, melt butter in skillet; stir in flour and salt.
Pour in light cream. Cook, stirring constantly until thickened.
Add parsley, then scallop and mushroom mixture. Fill cooked crepes
in shallow baking dish. Fold over. Sprinkle with cheese. Heat in
350 degrees oven for 10 to 15 minutes or until cheese melts. Yields 10
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