1 cup white wine
2 cups chicken broth
2 celery stalks, cut into chunks
3 green onions, sliced
2 bay leaves
10 peppercorns
¼ pound mushrooms, sliced
2 pounds scallops, cut in half
4tablespoons butter
5tablespoons flour
1 cup milk
2 egg yolks, slightly beaten
1 cup cream
1 teaspoon lemon juice
dash salt
1 ½ cup grated Swiss cheese, divided
Combine wine, broth, celery chunks, green onions, bay leaves, and peppercorns. Bring to a boil and simmer for 15 minutes. Then pour through a strainer into a 12- inch skillet. Discard vegetables. Return broth to a simmer and add mushrooms and scallops; simmer for about 7 minutes. Remove mushrooms and scallops and boil until only 1 cup remains.
In a saucepan, melt the butter and stir in the flour.
Cook over medium heat for a few minutes, stirring constantly. Stir in the milk and 1 cup of broth; continue stirring until sauce boils and thickens.
In a bowl, beat the egg yolks and add mixture to the saucepan with the hot broth. Bring to a boil and then remove from heat; stir in the lemon juice and salt. Drain the scallops and mushrooms; discard the liquid. Add about half of the sauce and Y* cup of cheese to the mush-rooms and scallops to make the filling.
Fill 12 crepes with the filling; fold into desired shape and place seam side down in a large, greased baking dish. Pour remaining sauce over the crepes and sprinkle with remaining cheese. Bake at 400 degrees for about 10 minutes.