1/3 c Scallion — chopped
1/2 c Mushrooms, fresh — sliced
1/2 ts Thyme, whole, dried
1 tb Margarine — melted
1 1/2 ts Flour
1/4 c Skim milk — , plus 2 T
2 tb Dry white wine
1/2 lb Crabmeat, lump — drained &
-flaked 1 tb Parsley, fresh — chopped
1 1/2 ts Lemon juice
1/8 ts Dry mustard
1/8 ts Salt
1 pn Red pepper
8 Crepes
Saute green onions, mushrooms, & thyme in margarine in a skillet until tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly. Gradually add milk & wine; cook over med heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1-1/2 tablespoons crabmeat mixture down the center of each CREPE; roll up crepes and arrange in a baking pan coated with cooking spray. Cover and bake at 350 for 25 minutes or until thoroughly heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden brown. Serve immediately!