Smoked Salmon and Cream Cheese Crepes
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INGREDIENTS 8 ounces cream cheese 3 tablespoons cold Bechamel (white) sauce 1/2 pound smoked salmon Soften the cream cheese with the cold white sauce and spread 2 tablespoons of the cheese on each crepe.  Lay the smoked salmon over the cheese and fold or roll the crepes. Lay in a buttered ovenproof dish, dot with butter and reheat in a preheated 400 degree oven for 15 minutes. Serve with Bechamel Sauce and garnish with smoked salmon rolls and sprigs of parsley. Makes 8 crepes