1 tbsp. soft butter
1 c. grated Monterey Jack cheese
1 tbsp. horseradish
1/4 tsp. paprika
1 tbsp. minced green onion
1 egg white
5 crepes

Mix butter, cheese, horseradish, salt, paprika and green onion. Stir in unbeaten egg whites; spread 2 tablespoons on each crepe. Roll. Chill several hours. Cut into 5 to 6 bites. Bake at 425 degrees for 5 minutes.