Roast Beef and Salad Crepe

Serves: 1

Cost per Serving:



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1 9-inch packaged crepe
1 tablespoon herbed cheese spread such as Alouette
2 thin slices deli roast beef
1 teaspoon Dijonnaise or horseradish cream
1/2 cup baby arugula or mesclun


Prep: 5 Minutes
Cook: 30 Minutes

1. Line with foil a baking tray that fits inside your toaster oven (or use a small disposable foil tin). Fold crepe in half and spread cheese on top side, leaving a 1/2-inch border. Place, cheese side up, on tray and toast until cheese warms, about 30 seconds. Transfer to a plate.

2. Lay slices of roast beef on top of cheese, then spread Dijonnaise or horseradish cream on top. Top with salad greens. Fold sides in to form a wedge shape. Serve immediately.

Created date

July 2014

Nutritional Information

Calories 178
Fat 8 g
Satfat 5 g
Protein 15 g
Carbohydrate 9 g
Fiber 0.0 g
Cholesterol 67 mg
Sodium 582 mg