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Roast Beef and Salad Crepe

Prep time 5 mins
Cook time 30 mins
Yield Serves: 1


  • 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

Nutrition 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

How to Make It

  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.

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