Roast Beef and Salad Crepe

Yield: Serves: 1
Cost per Serving: $3.07
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Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 8g
  • Saturated fat: 5g
  • Protein: 15g
  • Carbohydrate: 9g
  • Fiber: 0.0g
  • Cholesterol: 67mg
  • Sodium: 582mg


  • 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


  1. 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. 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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