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Crab Crepes
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Crab Crepes
Category:
SeaFoods
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
199
Rating:
(
3.0
) by
1
users
Ingredients:
1/3 cup Chopped green onions
1/2 cup Sliced fresh mushrooms
1/2 tsp Dried whole thyme
1 tbsp Margarine, melted
1 1/2 tsp All-purpose flour
1/4 cup + 2 Tbsp skim milk
2 tbsp Dry white wine
1/2 lb Fresh lump crabmeat, drained/flaked
1 tbsp Chopped fresh parsley
1 1/2 tsp Lemon juice
1/8 tsp Dry mustard
1/8 tsp Salt
1 pinch Red pepper
8 Light crepes, recipe follows
Vegetable cooking spray
Instructions:
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
minutes until golden. Yield: 4 servings: Per 2 filled crepes: 262
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
layers of wax paper. Repeat procedure with remaining batter. Yield: 8
crepes Per crepe: 91 calories, 3.1 g. fat, 69 mg. cholesterol
Recipe by: Cooking Light Card
From: Roberta Banghart
Rate this recipe:
1
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