Crepe Tower

* Exported from MasterCook *

CREPE TOWER

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 crepes (make above recipe in a double
batch)
1 package thawed frozen chopped spinach -- (10 ounces)
squeezed dry and cooked with clove,
minced garlic in 2
1 tablespoon olive oil - with or without 1/2 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

Preheat the oven to 350 degrees. Lightly butter a 9-inch deep pie plate and cen
ter a crepe in the
bottom. Mix the spinach filling with 1/2 cup of the cheese sauce and spread som
e of this over the
first crepe. Center a crepe on top of spinach filling and spread it with ricott
a cheese and pepper
filling. Top with a crepe and continue this way until you end with a crepe. Spo
on 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 sau
ce in advance, but
spoon sauce over crepes right before baking. If you have made this in advance a
nd it is cold you
will have to bake it for 45 minutes to heat it through.

Yield: 4 dinner servings




- - - - - - - - - - - - - - - - - -