Categories: Sandwiches-wraps

Ingredients

• Crepes:
• 2 egg whites
• 3/4 cup fat-free milk
• 1/2 cup white whole wheat flour
• 3 Tbsp. water
• 1 1/2 tsp. canola oil
• 1/2 tsp. sugar
• 1/8 tsp. salt
• Filling:
• 1 lb. fresh white asparagus spears
• 1 Tbsp. butter
• 1 1/2 cups sliced fresh button mushrooms
• 5 sliced green onions, white parts only
• 1 Tbsp. all-purpose flour
• 1/8 tsp. cayenne pepper
• 1/2 cup fat-free milk
• 1 6oz. can crabmeat, drained, flaked and cartilage removed
• 2 Tbsp. light mayonnaise
• 2 Tbsp. plain fat-free Greek yogurt
• 1/4 cup shredded Parmesan cheese (1oz.)
• 2 tsp. truffle oil (optional)
• Sliced green onions, white parts only (optional)

Directions

1. In a blender, combine all crepe Cover and blend until smooth. Coat a 6-inch nonstick skillet with cooking spray; heat over medium-high heat. Remove from heat. Spoon in 3 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook 2 minutes or until crepe is golden brown, turning once halfway through cooking. Transfer to paper towel-lined plate. Repeat with the remaining batter.

2. makes 8 crepes.

3. Preheat oven to 375 degrees. Coat a 3-quart rectangular baking dish with non-stick cooking spray; set aside.
4. Snap off and discard woody bases from asparagus. In a covered large saucepan cook asparagus in small amount of boiling salted water 3 to 5 minutes or until crisp-tender, drain. (Or steam 3 to 5 minutes). Return to hot saucepan, cover and keep warm.
5. In another large saucepan, melt butter over medium-high heat. Add mushrooms and the five green onions; cook 8 minutes or until tender, stirring occasionally. Stir in flour, cayenne pepper, and 1/8 tsp. salt. Gradually stir in milk. Cook and stir 1 minute more. Stir in crabmeat, mayonnaise, and yogurt.
6. Arrange one-eighth of the asparagus (about 5 spears) along one edge of each crepe. Top each with about 3 tablespoons of the crab mixture; roll up crepe from filled end. Place filled crepes in prepared baking dish. Sprinkle with Parmesan cheese.
7. Bake 15 minutes or until heated through and cheese is melted. If desired, drizzle with truffle oil and sprinkle with additional green onions.

8. per serving: 249 cal. 23g carbs.

Email to a friend | Print this recipe | Back