Creamy (And Low Fat?!) Shrimp Crepe Filling

Well, I tagged toni gifford's Lighter Crepes in Please Review My Recipe, and I didn't see anything that inspired me for filling...sooooo I modified my Baked Tilapia W/ Fondue Sauce and Crab a bit to create this delectable filling :) mmmmm it's creamy and delicious and (somewhat) healthy?? The French would not approve.

• Ready In: 15 mins
• Serves: 3-4

Ingredients

•  cooking spray
• 2  tablespoons green onions, chopped
• 1  tablespoon red onion, chopped
• 1  tablespoon celery, chopped
• 1⁄2 tomatoes, chopped
• 1  tablespoon light butter
• 2  tablespoons flour
•  salt and pepper
• 1⁄8 teaspoon nutmeg
• 3⁄4 cup skim milk
• 3⁄8 cup low-fat cheddar cheese, grated (I use 75% reduced-fat Cabot white cheddar)
• 1⁄8 cup sherry wine
• 24  cooked medium shrimp, chopped
• 1  tablespoon fresh parsley, separated into small sprigs
• 4 (6 inch)  crepes

Directions

1. Spray a nonstick pan with cooking spray. Saute onions and celery over medium-low heat, stirring occasionally. Set aside.
2. Melt the butter in a pan over medium-low heat. Stir in the flour and nutmeg until smooth.
3. Gradually stir in the milk. Cook until smooth and thickens a little.
4. Add the cheese, and stir until melted.
5. Add sauted vegetables, tomato, shrimp, and parsley, stirring to coat.
6. To assemble, place one crepe on a dinner plate and spoon seafood and sauce down the middle. Roll crepe and repeat.
7. Makes enough filling for 3-4 crepes, depending on how full you like them.