Make the crepes and set aside. {I didn’t get the crepe recipe from Ivan’s book, but I like AB’s recipe}.

Bring a large pot of water to a boil. Add the collard greens and carrots; cook for 5 minutes. Drain.

Return the vegetables to the pot, barley cover with water and the chicken broth. Stir in 1 tablespoon of the oil and 1 teaspoon salt. Bring to a boil, cover, and cook over medium heat for about 10 minutes, or until the greens and carrots are tender.

Drain the vegetables and reserve the cooking liquid. Return the liquid to the pot and boil down to about 1 1/2 cups. Finely chop the cooled vegetables.

Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Saute the onions and garlic for one minute, then cover and reduce the heat to medium-low; cook slowly until the onion are tender, about 20 minutes. Add the chopped greens and carrots, the parsley and thyme, saute for a minute. Remove from heat.

To make the sauce, melt the butter in a skillet, then add 1 1/4 cups reserved broth, white wine, mustard, salt, and pepper. Boil the liquid down by half. Stir in the cream and simmer, uncovered, until the sauce is thickened.

Mix 1/2 cup of the sauce with the vegetables.

Place about 1 tablespoon of the vegetable mixture in the center of each crepe and roll up.

Grease a baking dish and spread with a thin layer of the sauce. Arrange the crepes seam side down and cover with the remaining sauce.

Bake at 350 degrees F for about 5 minutes, just to heat.