3 tbsp. butter
1-1/2 cups flour
1/4 tsp. salt
2/3 cup 1% milk
3 eggs, beaten
1 (15 oz jar) Alfredo sauce
1 cup chicken broth
1 onion, chopped
1 tsp. Old Bay Seasoning, (30% less sodium)
1-1/2 cups frozen leaf spinach, thawed, squeezed dry
1 (14-1/2 oz can) diced potatoes, rinsed, drained
8 oz. imitation crabmeat, cut into 1/2" pieces
1-1/2 cups shredded mozzarella cheese (lo-fat if preferred)

Melt 2 tablespoons butter, cool.

In a bowl, combine flour and salt. Whisk in milk, 2/3 cup water, eggs, and melted butter, cover. Refrigerate for 30 minutes.

Coat a 13 x 9-inch baking dish with cooking spray. In a separate bowl, whisk together Alfredo sauce and broth, reserve.

In a large skillet, melt remaining 1 tablespoon of butter over medium heat. Add onion and seasoning, cook, stirring until softened. Add spinach. Cook until flavors blend. Cool slightly.

Stir in potatoes, crab meat, 1 cup cheese and 1 cup Alfredo sauce. Heat a 8" skillet over medium heat. Pour 1/4 cup batter into pan, swirl to coat bottom and sides slightly. Cook until golden, 1 min.

Turn crepe over, cook until golden. Transfer to rack or plate. Repeat with remaining crepes. Spread about 1/2 of remaining Alfredo sauce over bottom of baking dish.

Dividing evenly, spoon filling down center of each crepe. Roll up each crepe. place in baking dish, seam side up. top with remaining Alfredo mix. Cover, bake for 20 minutes. uncover, top with remaining cheese.

Bake until cheese is golden, 10 minutes.

Submitted by: Sherry Monfils