Crepes aves Garniture de Viande

The translation of that was courtesy of Google Translator, so let me know if it's wrong.  Somehow it Crepes with Meat Filling just sounded better in French.  Either way, it's Bastille Day so it seemed like a good night to learn how to make crepes.  For the crepes, I used the recipe I found from Julia Child (the book I used is here: Julia and Jacques Cooking at Home).  Feel free to use whatever recipe you like or buy the prepackaged.  This recipe makes two kinds of fillings to give you a little variety. 

Serves 4

12-15 crepes
4 oz package smoked salmon, shredded
6 oz cooked chicken breast, diced
1 tablespoons olive oil
2 cloves garlic
5 oz spinach, chopped
3 tablespoons flour
2 cups milk (I used 2%)
1/2 cup Parmesan cheese
Salt, pepper, and garlic salt to taste

1. Place salmon in one bowl and chicken in another. Set aside
2. In small skillet, saute garlic and spinach until tender.  Divide between the two bowls of meats. Set aside.
3. Mix flour and milk together with a fork.  Pour into medium saucepan and place over medium heat.  Stirring constantly, cook milk and flour until it starts to boil.  Boil for 3-5 minute or until smooth and thick.  Stir in Parmesan cheese and whisk until melted.  Divide sauce evenly between meat bowls.  Stir each filling well and season as needed with salt, pepper, and garlic salt.
4. Heat crepes, if needed.  Place a spoonful of chicken or salmon filling in a line down the center of the crepe.  Fold each crepe side up over the filling.  Serve immediately.