Combine all the ingredients except the flour in a bowl and whisk together.

Gradually add sifted flour and whisk until a smooth batter is achieved.

Ladle 1/4 cup of the batter at a time into a small fry pan or crepe pan that has been preheated to medium high.

Swirl the pan quickly after you pour the batter, so the pan is coated with a very thin layer of batter.

Cook the crepe for about 45 to 60 seconds, until the edges start to curl up.

Place on a plate between layers of wax paper until needed.

Combine the white wine, green onion, mushrooms and scallops in a saucepan.

While the scallop mixture simmers, melt the butter on medium heat in a large skillet, and stir in the flour and salt.

Whisk continually until the flour becomes a light brown color.

Pour in the cream and cook, whisk constantly until thick, which takes about two minutes.

Add the parsley, and then the scallop mixture.

Line a sheet pan with parchment and spray with cooking spray.

Fold the crêpe and lay it seam side down on the parchment, then sprinkle with the cheese.

Place in a preheated 350F oven until the cheese melts, about 10 or 12 minutes.

Serve while hot.