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   Ingredients :
3 eggs
1 cup milk
1 cup flour
teaspoon salt
1 tablespoon melted butter
Extra melted butter for cooking crepes

3 cups cream cheese
cup parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh tarragon, finely chopped
cup red pepper, blanched, chopped and blended or cup canned red pepper drained
cup spinach, blanched, finely chopped
cup bacon, fried and crumbled

Blend all ingredients and force through a strainer. Chill for an hour. If possible use a large teflon square skillet to make the crepes, if not use a large round one. Brush melted butter on skillet and pour just enough butter to coat the bottom of the skillet. Cook pancake at medium heat, for 2 minutes approximately, or until edges begin to get golden. Turn crepe with a metal spatula and cook until golden (1 minute more, approximately). Remove crepe from pan and repeat procedure with the rest of the batter.

Melt cream cheese in a pan and divide in 3 equal amounts. Combine first amount with the red pepper. The second with spinach, bacon and parsley (separating 1 tablespoon of parsley for later use). Combine last amount with remaining parsley, thyme and tarragon. Season each of the fillings with salt and pepper. Chill mixtures 1 hour. Mixtures must be thick.Spread crepes with red pepper cream cheese. Roll crepes, trim ends and wrap in aluminum foil tightly. Repeat same procedure with the other fillings. Chill for 3 to 4 hours. Before serving, remove from the refrigerator, unwrap and cut in slices. Arrange on a serving dish alternating colors. Cream cheese rolls can be kept in the freezer.

Yields: 3 rolls per filling and approximately 15 to 18 per roll
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