Combine the white wine, green onion, mushrooms and scallops in a saucepan.
Simmer for 5 minutes on medium.
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.
Fill each crêpe with 3 to 4 T of the scallop mixture.
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.