Smoked Salmon Crepes with Spinach and Roasted Red Peppers

A walk through a nearby desert garden brought several discoveries. A Texas Mountain Laurel was just starting to bloom, a sure sign spring is just around  the corner.   

Hardy and heat tolerant the Texas Mountain Laurel is a Southwestern native evergreen shrub or small tree that's slow growing to 15 ft. tall. The wisteria like violet flowers of the Sophora are grape bubblegum scented, blooming in early spring. The seeds (pods) are considered highly posionous.

A javelina sighting this time proved to be a bit humorous since this one was not too scary decked out in holiday attire.  

And this Climbing Cactus seemed to be all tangled up in a tree. 

This meal may seem

  
but really it's so easy. No cooking here just wave the wand

and you'll be done in under 10 minutes.

Smoked Salmon Crepes with Spinach and Roasted Red Peppers

Cook's Notes: I found these crepes in the produce department (surprise-surprise) but check with local store manager. Substiture Whole Wheat FlatOuts if can't find crepes. 

Ingredients:

One package of prepared crepes

Deli Sliced Smoked Wild Nova Salmon

Fresh Spinach  

Roasted Red Peppers (from a jar patted dry on a paper towel)   

Alouette Garlic Herb or Chives and Onion Spread

Directions: 

On one half of crepe spread garlic and herb cream cheese. 

Top with salmon, roasted red pepper slices and spinach leaves. 

Roll crepe toward the center.

Voila! How easy is that-make one or make many.