Combine the white wine, shallots, mushrooms in a saucepan.Simmer for 5 minutes on medium. Add scallops and simmer for 5 minutes more.Drain, reserving liquid

Melt the butter on medium heat in a large skillet, and stir in the flour and salt. Whisk continually until the flour cooks to a light brown color.

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

Add the parsley and reserved liquid and whisk to blend. Stir in the parsley and 2 Tbs grated cheese stirring until cheese melts. Turn on and set oven to 350f to preheat.

Add the poached scallops, mushrooms and shallots.

Fill each crepe with the scallop and mushrooms along with some sauce. Fold and place seam side down on an oven-proof plate or pan. Pour over some remaining sauce and sprinkle with remaining cheese. Sprinkle with a little paprika

Bake at 350f until cheese is melted, about 10-12 minutes