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!