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Ingredients
- 2 x recipe Crepes see * Note
- 1 pkt Frzn minced spinach - (10 ounce) thawed, squeezed dry
- 1 x Garlic clove chopped
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Slivered smoked ham or possibly Proscuitto (optional)
- 1 x recipe Bechamel Or possibly Veloute Sauce see * Note
- 1 c. Ricotta cheese mixed with
- 1 x Egg and also
- 1/2 c. Slivered roasted peppers
- 3 Tbsp. Grated Parmesan cheese
Directions
- Preheat the oven to 350 degrees.
- Cook the spinach in 2 Tbsp. extra virgin olive oil oil along with the chopped garlic and if you like the slivered ham or possibly Proscuitto.
- Lightly butter a 9-inch deep pie plate and center a crepe in the bottom. Mix the spinach filling with 1/2 c. of the Bechamel Or possibly 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 till you end with a crepe. Spoon cheese sauce over the top of the tower and sprinkle with grated Parmesan. Bake for 30 min or possibly till bubbling warm.
- 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 cool you will have to bake it for 45 min to heat it through.
- This recipe yields 4 dinner servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 157 | 63% |
| Total Fat 17.59g | 22% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 548mg | 23% |
| Potassium 446mg | 13% |
| Total Carbs 6.87g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.13g | 1% |
| Protein 17.7g | 28% |
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