Crab Crepes

Photo: flickr user kimberlykv

Ingredients

cup chopped green onions

cup sliced fresh mushrooms

teaspoon dried whole thyme

1 tablespoon margarine melted

teaspoon all-purpose flour

cup skim milk

2 tablespoons skim milk

2 tablespoons dry white wine

pound fresh lump crabmeat drained/flaked

1 tablespoon chopped fresh parsley

teaspoon lemon juice

teaspoon dry mustard

teaspoon salt

1 pch red pepper 8 lite crepes vegetable cooking spray

Preparation

Saute onions, mushroms and thyme in margarine in skillet until tender.

Reduce heat to Low; add flour. Cook 1 minute, stirring constantly.

Gradually add milk and wine; cook over Medium heat, stirring constantly until thickened. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1 1/2 Tbsp. crabmeat mixture down center of each Light Crepe; roll up crepes; arrange in baking pan coated with cooking spray. Cover; bake at 350 F. for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden.

Yield: 4 servings