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.
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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.
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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’’).
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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.
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Cover with plastic wrap and refrigerate if not planning to bake and serve right away.
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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.
- Sprinkle with chives or parsley and serve right away with a choice of: pickles, tomatoes or a dollop of sour cream.
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