Ingredients
2 large egg whites1 large egg1-1/2 cups fat-free milk1 cup all-purpose flour1/2 teaspoon salt2 tablespoons unsalted butter, meltedFILLING:1 pound bay scallops1/2 cup white wine or reduced-sodium chicken broth1/8 teaspoon white pepper1 pound sliced fresh mushrooms4 green onions, sliced2 tablespoons butter1/4 cup all-purpose flour2/3 cup fat-free evaporated milk1/2 cup shredded reduced-fat Swiss cheeseSliced green onions, optional
Preparation
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.
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.
In a large nonstick skillet, 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.
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.
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 350° until heated through, 12-15 minutes. If desired, sprinkle crepes with sliced green onions.
