Nutrition per serving may change if servings are adjusted.
2 egg whites
¾ cup fat-free milk
½ cup white whole wheat flour
3 tablespoons water
1½ teaspoons canola oil
½ teaspoon sugar (see Tips)
⅛ teaspoon salt
Nonstick cooking spray
1 pound fresh white asparagus spears (see Tips)
1 tablespoon butter
1½ cups sliced fresh button mushrooms (4 ounces)
5 sliced green onions, white parts only
1 tablespoon all-purpose flour
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
½ cup fat-free milk
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed
2 tablespoons light mayonnaise
2 tablespoons plain fat-free Greek yogurt
¼ cup shredded Parmesan cheese (1 ounce)
2 teaspoons truffle oil (optional)
Sliced green onions, white parts only (optional)
Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Place egg whites, ¾ cup milk, whole wheat flour, water, canola oil, sugar, and ⅛ teaspoon salt into a blender. Cover and blend until smooth. Coat a 6-inch nonstick skillet with nonstick 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. (Or cook on a crepe maker according to the manufacturer's directions.) Transfer to a paper towel-lined plate. Repeat with the remaining batter.
Snap off and discard woody bases from asparagus. In a covered large saucepan, cook asparagus in a 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.
In another large saucepan, melt butter over medium-high heat. Add mushrooms and the 5 green onions; cook 8 minutes or until tender, stirring occasionally. Stir in all-purpose flour, ⅛ teaspoon salt, and cayenne pepper. Gradually stir in ½ cup milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in crabmeat, mayonnaise, and yogurt.
Arrange one-eighth of the asparagus (5 or 6 spears) along one edge of each crepe. Top each with about 3 tablespoons of the crab mixture; roll up crepe from the filled edge. Place filled crepes in the prepared baking dish. Sprinkle with Parmesan cheese.
Bake 15 minutes or until heated through and cheese is melted. If desired, drizzle with truffle oil and sprinkle with additional green onions.
Tips: If using a sugar substitute, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to ½ teaspoon sugar. Nutrition per Serving with Substitute: same as below, except 248 cal., 7 g sugars.
Can't find white asparagus? Substitute green asparagus for equally tasty results.