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INGREDIENTS

1 pk Frozen chopped spinach - (10
1 c Ricotta cheese; mixed with
3 tb Grated Parmesan cheese
1 Recipe Bechamel Or Veloute
1 Egg; and also
1/2 c Slivered roasted peppers
1/2 c Slivered smoked ham or
2 Recipe Crepes; see * Note
2 tb olive oil
1 Garlic ; minced

Servings

INSTRUCTIONS

* 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. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6738 broadcast 12-08-1997) Recipe by: Michele Urvater

NOTES

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Crepe Tower

1 pk Frozen chopped spinach - (10 
1 c Ricotta cheese; mixed with 
3 tb Grated Parmesan cheese 
1  Recipe Bechamel Or Veloute 
1  Egg; and also 
1/2 c Slivered roasted peppers 
1/2 c Slivered smoked ham or 
2  Recipe Crepes; see * Note 
2 tb olive oil 
1  Garlic minced

* 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.    Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the  TV FOOD NETWORK - (Show # MF-6738 broadcast 12-08-1997)    Recipe by: Michele Urvater

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 4 servings

Calories: 26
Calories from Fat: 21 (81%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 2.1mg		1 %
Sodium 36mg		1 %
Potassium 6mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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