1/3 c  Scallion; chopped
1/2 c  Mushrooms, fresh; sliced
1/2 ts Thyme, whole, dried
1 tb Margarine; melted
1 1/2 ts Flour
1/4 c  Skim milk;, plus 2 T
2 tb Dry white wine
1/2 lb Crabmeat, lump; drained &
-flaked
1 tb Parsley, fresh; chopped
1 1/2 ts Lemon juice
1/8 ts Dry mustard
1/8 ts Salt
1 pn Red pepper
8    Crepes

Saute green onions, mushrooms, & thyme in margarine in a skillet until
tender. Reduce heat to low, & add flour. Cook 1 min, stir constantly.
Gradually add milk & wine; cook over med heat, stirring constantly, until
thickened and bubbly. Remove from heat; stir in crabmeat, parsley, lemon
juice, mustard, salt and red pepper.

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. Cover
and bake at 350 for 25 minutes or until thoroughly heated. Broil crepes 4
to 6 inches from heat 1 minute or until golden brown. Serve immediately!