1/3 c. chopped green onions
1/2 c. sliced fresh mushrooms
1/2 tsp. dried whole thyme
1 tsp. butter, melted
1 1/2 tsp. all-purpose flour
1/4 c. plus 2 tbsp. skim milk
2 tbsp. dry white wine
1/2 lb. fresh lump crabmeat, drained & flaked
1 tbsp. chopped fresh parsley
1 1/2 tsp. lemon juice
1/8 tsp. dry mustard
1/8 tsp. salt
Pinch of red pepper
8 light crepes
Vegetable cooking spray

Saute green onions, mushrooms and thyme in butter in a skillet until vegetables are tender. Reduce heat to low, and add flour. Cook 1 minute, stirring constantly. Gradually add milk and wine; cook over medium 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 center of each light crepe; roll up crepes and arrange in a baking pan coated with cooking spray. Cover and bake at 350 degrees for 25 minutes or until thoroughly heated. Broil crepes 4-6 inches from heat 1 minute or until golden brown. Yield: 4 servings (about 262 calories per 2 filled crepes).

Protein 18.9; Fat 8.3; Carbohydrate 26.7; Cholesterol 195; Iron 2.2; Sodium 391; Calcium 157.