Crêpe Torte

Ingredients

• 1 cup arugula leaves trimmed
• 1 cup carrots freshly grated
• 5 ounce ready-to-use crêpes (such as Melissa's)
• 1 pound deli mesquite turkey breast smoked thinly sliced
• 6 ounce crunchy garden vegetable spread light (such as Fleur de Lait)

Equipment

• plastic wrap

Directions

1. Place 1 crpe on a large plate; top with one-third of turkey.
2. Place 1 crpe on top of turkey; cover with one-third of arugula leaves, and another crpe.
3. Spread onethird of vegetable spread on top; sprinkle with one-third of grated carrot. Repeat layers twice, ending with a crpe. Wrap in plastic wrap, and chill 4 hours or overnight.
4. Cut into wedges, and serve.