Crepe Tower Recipe - Cooking Index
Crepe Tower Recipe - Cooking Index
| 2 | Crepes - see * Note | |
| 1 | Frozen chopped spinach - (10 oz) - thawed, squeezed dry | |
| 1 | Garlic clove - minced | |
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 118ml | Slivered smoked ham or Proscuitto - (optional) |
| 1 | Bechamel Or Veloute Sauce - see * Note | |
| 1 cup | 146g / 5.1oz | Ricotta cheese - mixed with |
| 1 | Egg - and also | |
| 1/2 cup | 118ml | Slivered roasted peppers |
| 3 tablespoons | 45ml | Grated Parmesan cheese |
* Note: See the "Crepes - To Make And Store" and "Bechamel Or Veloute Sauce" recipes which are included in this collection.
Preheat the oven to 350 degrees.
Cook the spinach in 2 tablespoons olive oil oil along with the minced garlic and if desired the slivered ham or Proscuitto.
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 Bechamel Or Veloute 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.
This recipe yields 4 dinner servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6738 broadcast 12-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.