Nonstick cooking spray
2 teaspoons reduced calorie margarine
1 1/3 cups sliced fresh mushrooms
1 cup chopped green onion
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 cup skim milk
1 pound crabmeat or imitation crabmeat
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground red pepper

Light Crepes:
1/2 cup plus 2 tablespoons all-purpose flour
1 1/3 cup skim milk
4 egg whites
Nonstick cooking spray

Light Crepes:
Combine flour, milk and egg whites in food processor or blender. Process for 30 seconds, scrape the sides and process another 30 seconds. Refrigerate batter for at least 1 hour (allows crepes to be light and airy). Coat a small nonstick skillet with cooking spray and heat over medium heat. Pour 2 tablespoons batter into skillet and quickly tilt pan in all directions so batter covers bottom of pan in a thin film. Cook for 1 minute or until lightly browned. Lift edge of crepe to test for doneness (can be shaken loose from pan when ready to flip). Flip crepe and cook another 30 seconds. Place crepes on a towel to cool. Stack crepes between layers of wax paper to prevent sticking. Makes 16 crepes.

Filling:
Coat a large nonstick skillet with cooking spray; add margarine and melt over medium heat. Add mushrooms, green onions and 1-teaspoon thyme and saute 2-3 minutes or until vegetables are tender. Reduce heat; stir in flour and cook for 1 minute stirring continuously. Gradually add milk and cook over medium heat, stirring constantly. Remove from heat after sauce thickens. Stir in crab and next 5 ingredients and mix well.

Spoon 3-tablespoons crabmeat mixture down the center of each crepe. Roll crepe and place seam side down in a large baking dish sprayed with cooking spray. Cover and bake at 350 degrees for 15-18 minutes or until thoroughly heated. Remove cover and broil crepes 5 inches from heat for 1 minute or until browned and crispy.