1. Sauté mushrooms in a tablespoon of olive oil over high heat until slightly golden. Transfer to a bowl and set aside.
2. Whisk the eggs, salt, pepper, garlic powder and cream together in a bowl. Set aside.
3. Lay the crepes down on a working surface, more browned side up, overlapping them slightly. Sprinkle the diced choice of meat, follow by mushrooms, 2/3 of the cheese, and scallions closer to the edge of the crepes.
4. Roll the crepes around the filling into a long snake-like tube. Form a spiral with the rolled tube and place it into a buttered or nonstick sprayed baking dish (oval 9’’x5’’).
5. Pour the egg mixture over the rolled crepes. Poke the crepes with a fork all over, then press to submerge in the egg mixture. Sprinkle with remaining cheese.
Cover with plastic wrap and refrigerate if not planning to bake and serve right away.
Place on the middle rack in pre-heated to 350F oven for about 25 minutes or until the egg in the center is cooked and not runny.
Lebanese Kafta Kebabs: A Flavorful Middle Eastern Delight!
Traditional Bread Pudding with Vanilla Sauce: A Timeless Dessert from Grandma’s Kitchen
Strawberry Cheesecake Stuffed French Toast: A Dreamy Breakfast Delight!
Lemon Cheesecake Recipe
‘In Tears’: Prince Harry’s Reaction to Brother Prince William Receiving New Title from King Charles Reported
Put 2 lemons in the washing machine: You’ve never had so much laundry in your life
Berry Cheesecake Crepes
How to prepare fresh cheese with 1 liter of milk, 1 yogurt and half a lemon
Two-Ingredient Lemon Bars