Crepe tower
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Crepes (make above recipe in | |
| Double | ||
| Batch) | ||
| 1 | pack | Thawed frozen chopped |
| Spinach -- (10 ounces) | ||
| Squeezed dry and cooked with | ||
| Clove, | ||
| Minced garlic in 2 | ||
| 1 | tablespoon | Olive oil - with or without |
| ½ | Cup | |
| Slivered smoked ham or | ||
| Proscuitto | ||
| Cheese sauce (see above | ||
| Recipe) | ||
| 1 | cup | Ricotta cheese mixed with 1 |
| Egg and 1/2 | ||
| cup | Slivered roasted peppers | |
| 3 | tablespoons | Grated Parmesan cheese |
Directions
Preheat the oven to 350 degrees. Lightly butter a 9-inch deep pie plate and center a crepe in the bottom. Mix the spinach filling with ½ cup of the cheese sauce and spread some of this over the first crepe. Center a crepe on top of spinach filling and spread it with ricotta cheese and pepper filling. Top with a crepe and continue this way until you end with a crepe. Spoon cheese sauce over the top of the tower and sprinkle with grated Parmesan. Bake for 30 minutes or until bubbling hot.
You can assemble the "tower" of crepes and fillings in advance and make the sauce in advance, but spoon sauce over crepes right before baking. If you have made this in advance and it is cold you will have to bake it for
45 minutes to heat it through.
Yield: 4 dinner servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:44:33 ~0500