1 (5-ounce) package ready-to-use crêpes (such as Melissa's)
1 pound thinly sliced deli mesquite smoked turkey breast
1 cup trimmed arugula leaves
1 (6-ounce) container light crunchy garden vegetable spread (such as Fleur de Lait)
1 cup freshly grated carrot
How to Make It
Place 1 crêpe on a large plate; top with one-third of turkey. Place 1 crêpe on top of turkey; cover with one-third of arugula leaves, and another crêpe. Spread onethird of vegetable spread on top; sprinkle with one-third of grated carrot. Repeat layers twice, ending with a crêpe. Wrap in plastic wrap, and chill 4 hours or overnight. Cut into wedges, and serve.