Creamy Scallop Crepes

• 2 large egg whites
• 1 large egg
• 1-1/2 cups fat-free milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 pound bay scallops
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/8 teaspoon white pepper
• 1 pound sliced fresh mushrooms
• 4 green onions, sliced
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2/3 cup fat-free evaporated milk
• 1/2 cup shredded reduced-fat Swiss cheese
• Sliced green onions, optional

1. In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a
4. , bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside.
5. In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops.
6. Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350u0b0 until heated through, 12-15 minutes.

egg whites, egg, milk, flour, salt, unsalted butter, bay scallops, white wine, white pepper, mushrooms, green onions, butter, allpurpose, milk, swiss cheese, green onions

Taken from www.tasteofhome.com/recipes/creamy-scallop-crepes/ (may not work)