Make ahead and refrigerate until party time.

1/2 c. chopped pecans
1/4 tsp. salt
2 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
2 tsp. milk
1 tbsp. grated onion
10 cooked crepes
1/2 tsp. garlic salt
1/4 tsp. black pepper
1/2 c. dairy sour cream
1 (2 1/2 oz.) pkg. dried beef, finely chopped
1/4 c. finely chopped green pepper

In small skillet, combine pecans with salt and butter. Cook over medium heat until golden brown, stirring several times; set aside.

In small mixing bowl, mix cream cheese with milk, onion, garlic salt, black pepper and sour cream until smooth. Stir in beef and green pepper. Spread 2 to 3 tablespoons beef mixture over each crepe. Make 2 stacks, each 5 crepes high. Sprinkle toasted pecans on top. Refrigerate at least 1 hour. Cut into wedges for appetizer servings. Makes 16-20 wedges. Remember: I don't saute pecans.