1/3 cup chopped green onions 1/2 cup sliced fresh mushrooms 1/2 teaspoon dried thyme 1 tablespoon margarine, melted 1 1/2 teaspoon all-purpose flour 1/4 cup skim milk, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 2 tablespoons skim milk 2 tablespoons dry white wine 1/2 pound Fresh lump crabmeat, drained/flaked 1 tablespoon chopped fresh parsley 1 1/2 teaspoon lemon juice 1/8 teaspoon dry mustard 1/8 teaspoon salt 1 pinch red pepper non-stick cooking spray ***Light Crepes*** 3/4 cup all-purpose flour 1/8 teaspoon salt 2 eggs, beaten 1 cup skim milk 1 tablespoon margarine 1/8 teaspoon oil
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; 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.
For Light Crepes: Combine all-purpose flour and salt. Gradually add beaten eggs, skim milk, and margarine, beating until smooth. Refrigerate crepe batter for at least 2 hours.
Brush the bottom of 8 inch crepe pan with 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.