Crab Crepes En Casserole

INGREDIENTS:

1/3 c Chopped green onions
1/2 c Sliced fresh mushrooms
1/2 ts Dried whole thyme
1 tb Margarine, melted
1 1/2 ts All-purpose flour
1/4 c Skim milk, plus
2 tb Skim milk
2 tb Dry white wine
1/2 lb Fresh lump crabmeat,
-drained/flaked
1 tb Chopped fresh parsley
1 1/2 ts Lemon juice
1/8 ts Dry mustard
1/8 ts Salt
1 pn Red pepper
8 Light crepes, recipe follows
Vegetable cooking spray

Saute onions, mushroms and thye 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; arringe 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: Per 2 filled crepes: 262 calories, 8.3 gr. fat, 195 mg. cholesterol Light Crepes: Combine 3/4 cup all-purpose flour and 1/8 tsp. salt. Gradually add 2 eggs, beaten, 1 cup skim milk, and 1 Tbsp margarine, beating until smooth. Refrigerate crepe batter for at least 2 hours. Brush the bottom of 8 inch crepe pan with 1/8 tsp. oil; place pan over Medium hat until oil is just hot. Pour 3 Tbsp batter in pan; quickly tilt pan in all directions so batter covers pan in thin film. Cook crepe 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe; cook 30 seconds on other side. Cool on towel. Stack between layers of wax paper. Repeat procedure with remaining batter. Yield: 8 crepes Per crepe: 91 calories, 3.1 g. fat, 69 mg. cholesterol MC formatting by bobbi744@sojourn.com