1 (16 ounce) package crepe topping
1/2 cup heavy cream
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups water
1 (15 ounce) can sliced ripe olives
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese, cream of tartar, horseradish, salt, pepper and water. Mix well. Shape mixture into 1 inch balls. Roll each ball into a 1/2 inch thick.
Arrange the cream cheese mixture on a large baking sheet. Press cream cheese mixture into crepe spoons/plates. Lay 1/2 cup sliced olives over cream cheese mixture.
Bake crepe at 375 degrees F (190 degrees C) for 20 minutes.