24 Crepes (make above recipe in
Double Batch) 1 pk Thawed frozen chopped
Spinach — (10 ounces) Squeezed dry and cooked with Clove, Minced garlic in 2 1 tb Olive oil – with or without
1/2 Cup
Slivered smoked ham or Proscuitto Cheese sauce (see above Recipe) 1 c Ricotta cheese mixed with 1
Egg and 1/2 c Slivered roasted peppers 3 tb Grated Parmesan cheese
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 1/2 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.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738 From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:44:33 -0500 —–