Cooking Recipe Crab Crepes
Recipe Ingredients
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 1 1/2 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
calories, 8.3 gr. fat, 195 mg. cholesterol
Light Crepes: Combine 3/4 cup all-purpose flour and 1/8 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 1/8 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
crepes Per crepe: 91 calories, 3.1 g. fat, 69 mg. cholesterol
Recipe by: Cooking Light Card
From: Roberta Banghart <bobbi744@sojourn.com>