Ingredients:

½ cup reduced-fat tub-style cream cheese
2 tablespoons fat-free milk
2 scallions (green part only), thinly sliced
8 Crêpes [right]
8 (1-ounce) slices lean Black Forest ham
1 small bunch arugula, trimmed

Directions:

Whisk together cream cheese and milk in small bowl until smooth. Stir in scallions.

Place 1 crêpe on work surface, prettiest side down. Spread 1 rounded tablespoon of cream cheese mixture over half of crêpe closest to you. Top with 1 slice of ham and ¼ cup of arugula; roll up jelly-roll style. Repeat, making a total of 8 filled crêpes. Cut 2 of the crêpes in thirds. Serve at room temperature.