Cheese and Egg-Salad Crepewiches

Source: Sandi's Recipe Corner

3 3 hard-cooked eggs, chopped 
2 tablespoons finely chopped celery 
2 tablespoons finely chopped sweet pickle 
1 green onion, thinly sliced 
1 tablespoon chopped pimento 
2 tablespoons mayonnaise or salad dressing 
2 tablespoons shredded cheddar or American cheese 
1 1/2 teaspoons Dijon-style mustard 
Dash salt 
10 Basic Crepes 
Lettuce leaves 

For filling, combine hard-cooked eggs, celery, sweet pickle, green onion, and pimiento. Stir together mayonnaise, shredded cheese, mustard, and salt; toss with egg mixture. Cover; chill.

Meanwhile, prepare Basic Crepes. To assemble crepewiches fold 1 crepe in half, forming a semicircle. (Put the unbrowned side of the crepe on the inside.) Place a lettuce on crepe; positioning lettuce so it extends beyond rounded edge of crepe.

Bring the corners of the crepe together and overlap, forming a cone; secure with a toothpick. Fill folded crepe with about 2 slightly rounded tablespoons of the filling. Repeat with the remaining 9 crepes and filling. Makes 5 servings.