Crab crepes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Chopped green onions |
| ½ | cup | Sliced fresh mushrooms |
| ½ | teaspoon | Dried whole thyme |
| 1 | tablespoon | Margarine, melted |
| 1½ | teaspoon | All-purpose flour |
| ¼ | cup | + 2 Tbsp skim milk |
| 2 | tablespoons | Dry white wine |
| ½ | pounds | Fresh lump crabmeat, drained/flaked |
| 1 | tablespoon | Chopped fresh parsley |
| 1½ | teaspoon | Lemon juice |
| ⅛ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Salt |
| 1 | pinch | Red pepper |
| 8 | Light crepes, recipe follows | |
| Vegetable cooking spray | ||
Directions
Saute onions, mushroms and thye 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 1½ 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. Yield: 4 servings: Per 2 filled crepes: 262 calories, 8.3 gr. fat, 195 mg. cholesterol Light Crepes: Combine ¾ cup all-purpose flour and ⅛ tsp. salt.
Gradually add 2 eggs, beaten, 1 cup skim milk, and 1 Tbsp margarine, beating until smooth. Refrigerate crepe batter for at least 2 hours.
Brush the bottom of 8 inch crepe pan with ⅛ tsp. 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. Yield: 8 crepes Per crepe: 91 calories, 3⅒ g. fat, 69 mg. cholesterol Recipe by: Cooking Light Card
From: Roberta Banghart <bobbi744@...>