2 1/2 cups confectioners' sugar
1/4 cup milk
3 tablespoons vanilla extract
1/2 cup semisweet chocolate chips
1 1/2 cups warm water (110 degrees F/46 degrees C)
2 cups rolled medium cornessers
1 (10 ounce) package shredded Swiss cheese
1 cup shredded Cheddar cheese
1 cup chopped pecans
1 cup butter flavored shortening
4 eggs
Preheat oven to 350 degrees F (175 degrees C). Combine margarine, sugar, milk and vanilla extract. Stir gently into the egg white crepe batter.
In a separate small bowl, stir together chocolate chips and warm water. Beat on low speed until blended. Gradually blend in pecans and cheese with rounded spoon. Brush in leftover chocolate mixture.
Combine butter flavored shortening and eggs in a small saucepan. Stir milk mixture into egg mixture and spread over thyme/cherry filling. Sprinkle into bread portions. Roll up bread halves.
Bake 45 to 60 minutes in preheated oven. Allow to cool slightly. Cut into 12 squares or triangles, served with cream cheese or cream cheese frosting.