Crepe Tower

• 24 each crepes prepared
• 10 ounces spinach frozen, thawed, chopped, squeezed dry and cooked with clove
• 1 tablespoon olive oil
• 1/2 cup smoked ham slivered
• 1 x cheese sauce
• 1 cup ricotta cheese mixed with
• 1 each eggs and
• 1/2 cup sweet red bell peppers, roasted roasted, slivered
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Preheat the oven to 350F (180C).
2. Lightly butter a 9-inch deep pie plate and center a crepe in the bottom.
3. Mix the spinach filling with 1/2 cup of the cheese sauce and spread some of this over the first crepe.
4. Center a crepe on top of spinach filling and spread it with ricotta cheese and pepper filling.
5. Top with a crepe and continue this way until you end with a crepe.
6. Spoon cheese sauce over the top of the tower and sprinkle with grated Parmesan.
7. Bake for 30 minutes or until bubbling hot.
8. 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.
9. If you have made this in advance and it is cold you will have to bake it for 45 minutes to heat it through.

crepes prepared, clove, olive oil, ham slivered, cheese sauce, ricotta cheese, eggs, sweet red bell peppers, parmesan

Taken from recipeland.com/recipe/v/crepe-tower-47386 (may not work)