Crab Crepes En Casserole

• 13 cup scallions, spring or green onions chopped
• 1/2 cup mushrooms fresh, sliced
• 1/2 teaspoon thyme , dried
• 1 tablespoon margarine melted
• 1 1/2 teaspoons flour, all-purpose
• 1/4 cup milk skim
• 2 tablespoons white wine dry
• 1/2 pound crab meat drained, flaked
• 1 tablespoon parsley leaves fresh, chopped
• 1 1/2 teaspoons lemon juice
• 18 teaspoon dry mustard
• 18 teaspoon salt
• 1 pinch sweet red bell peppers
• 8 each crepes

1. Saute green onions, mushrooms, and thyme in margarine in a skillet until tender.
2. Reduce heat to low, and add flour.
3. Cook 1 min, stir constantly.
4. Gradually add milk and wine, cook over med heat, stirring constantly, until thickened and bubbly.
5. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper.
6. Spoon 1 1/2 tablespoons crabmeat mixture down the center of each CREPE; roll up crepes and arrange in a baking pan coated with cooking spray.
7. Cover and bake at 350F (180C).
8. for 25 minutes or until thoroughly heated.
9. Broil crepes 4 to 6 inches from heat 1 minute or until golden brown.

scallions, mushrooms, thyme, margarine, flour, milk, white wine, crab meat, parsley, lemon juice, mustard, salt, sweet red bell peppers, crepes

Taken from recipeland.com/recipe/v/crab-crepes-en-casserole-32804 (may not work)