Sauté 1/2 cup mushrooms in 1 tablespoon of olive oil over high heat until slightly golden. Transfer to a bowl and set aside.

Whisk 3 eggs, salt, pepper, garlic powder, and 2 tbsp cream together in a bowl. Set aside.

1. Lay the crepes down on a working surface, more browned side up, overlapping them slightly. Sprinkle 1/2 cup diced choice of meat, followed by mushrooms, 2/3 of the cheese, and 2-3 Tbsp scallions closer to the edge of the crepes.

2. Roll the crepes around the filling into a long snakelike tube. Form a spiral with the rolled tube and place it into a buttered or nonstick sprayed baking dish (oval 9’’x5’’).
3. 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.
4. Cover with plastic wrap and refrigerate if not planning to bake and serve right away.
5. 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.
6. Sprinkle with chives or parsley and serve right away with a choice of: pickles, tomatoes or a dollop of sour cream.