Rolled Crepes with Bologna and Apricot Mint Cream

Place the white balsamic vinegar, lemon juice, oil and honey in a salad bowl, add salt and pepper and whisk together.

Add the kale and toss it in the vinaigrette, massage with fingers for 2 to 3 minutes, then let rest 10 minutes.

During this time, place the cream cheese in another bowl, add the cream and yogurt and mash with a spatula or wooden spoon until smooth textured.

Add apricots and mint, add pepper and mix well.

Unfold crepes on a work surface and spread with the apricot cream.

Cover half of each crepe with bologna slices, then with the softened kale.

Roll up crepes beginning with the toppings side.

Place the roll on a plate, cover with plastic wrap and let rest in the fridge for at least 30 minutes.

When ready to serve, cut the rolled crepes into 4 or 5 sections and stand them vertically on a serving platter. Serve immediately.