CREPES:
2 egg whites
1 egg
1-1/2 cups milk
1 cup all-purpose flour
1/2 teaspoon Kosher salt
FILLING:
1 pound bay scallops
1/2 cup white wine
1/8 teaspoon white pepper
1 pound sliced fresh mushrooms
5 green onions, sliced
3 tablespoons butter
1/4 cup all-purpose flour
2/3 cup fat-free evaporated milk
1/2 cup shredded Swiss cheese
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.
Coat an 8-in. nonstick skillet with cooking spray; 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, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large nonstick skillet, bring the scallops, wine or broth and pepper to a boil. Reduce heat; simmer for 3-4 minutes or until scallops are firm and opaque. 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 reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. 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 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 12-15 minutes or until heated through.
