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Crepe Tower

 

22

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

24 each crepes
prepared
*
10 ounces spinach
frozen, thawed, chopped, squeezed dry and cooked with clove
1 tablespoon olive oil
½ cup smoked ham
slivered
*
1 x cheese sauce
*
1 cup ricotta cheese
mixed with
1 each eggs
and
½ cup roasted red bell peppers
roasted, slivered
3 tablespoons Parmesan cheese
grated

Directions

Preheat the oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 11871% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 106mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 13g
Vitamin A 30% Vitamin C 43%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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