Crabmeat Crêpes

• 12 very thin asparagus spears
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
• 1/2 cup 1% low-fat milk, divided
• 2 tablespoons instant nonfat dry milk powder
• 1 1/2 teaspoons reduced-calorie margarine
• 1/4 pound fresh lump crabmeat, drained
• 1 tablespoon chopped green onions
• 2 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh parsley
• 2 teaspoons dry sherry
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper

1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender.
2. Combine flour and 1 tablespoon milk, stirring until smooth. Combine flour mixture, remaining 1/4 cup plus 3 tablespoons milk, milk powder, and margarine in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in crabmeat and next 7 ingredients. Reserve 1/4 cup crabmeat mixture.
3. Arrange 3 asparagus spears in center of each Crepe. Spoon remaining crabmeat mixture evenly over asparagus. Roll up Crepes, and place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Top with reserved crabmeat mixture. Cover and bake at 350u0b0 for 15 minutes.

thin, flour, milk, milk, margarine, lump crabmeat, green onions, thyme, parsley, sherry, lemon juice, salt, ground red pepper

Taken from www.myrecipes.com/recipe/crabmeat-crpes (may not work)