1/2 c. pecans, chopped
1/4 tsp. salt
2 tbsp. butter
1 (8 oz.) cream cheese
2 tsp. milk
1 tbsp. onion, grated
1/2 tsp. garlic salt
1/4 tsp. pepper
1/2 c. sour cream
2 1/2 oz. jar dried beef, finely chopped
1/4 c. bell pepper, finely chopped
10 crepes

Saute pecans with salt and butter over medium heat until golden. Set aside. Mix softened cream cheese with milk, onion, garlic salt, pepper and sour cream until smooth. Stir in beef and peppers. Spread evenly on each of the 10 crepes, making 2 separate stacks of 5 each. Sprinkle nuts on top and refrigerate at least 1 hour. Cut into wedges to serve.