*  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 
 
 
 
 
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