Whenever I make crepes, I always make a large batch and freeze the leftovers by placing one sheet of waxed paper between them.
4 crepes
1/2 c. cooked spinach
1/2 c. cooked salmon, boned
1/2 c. low fat ricotta cheese
1 tsp. paprika
1/2 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. ground red pepper
2 T. pecans, chopped
1 can cream of mushroom soup
1/2 can skim milk
3 oz. marinated artichoke hearts
Mix the spinach, salmon, cheese, spices, and pecans together. Spoon the mixture into the crepes in even amounts. Roll the crepes up and place them, seam down, on an oven-proof platter. Bake at 350 degrees for 20 minutes.
Meanwhile, in a small saucepan, combine the remaining ingredients. Stir constantly over medium heat until well-blended and heated through. Serve the crepes with some of the sauce spooned over them.
Whenever I make