Crab Crepes En Casserole

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!