Crab Crepes

Crab Crepes

Ingredients:

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 + 2 tablespoons skim milk
2 tablespoons dry white wine
1/2 pound fresh 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




Crepes

3/4 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1 cup skim milk
1 tablespoon margarine
Vegetable cooking spray

Directions:

1. Saute onions, mushrooms and thyme in margarine in skillet until tender. Reduce heat to low; add flour. Cook 1 minute, stirring constantly.
2. 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.
3. Spoon 1 1/2 tablespoon crabmeat mixture down center of each crepe; roll up crepes; arrange in baking pan coated with cooking spray. Cover; bake at 350F for 25 minutes. Broil crepes 4-6 inches from heat source, 1 minutes until golden.

Crepes

1. Combine all-purpose flour and salt. Gradually add beaten eggs, milk and margarine, beating until smooth. Refrigerate crepe batter for at least 2 hours.
2. Brush the bottom of 8 inch crepe pan with 1/8 tespoon oil; place pan over medium heat until oil is just hot.
3. Pour 3 tablespoons 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.