Savory: Crepe Tower
Source of Recipe
Michele Urvater
List of Ingredients
2 Recipe Crepes; see below
1 pk Frozen chopped spinach - (10 oz)
1 Garlic clove minced
2 tablespoons Olive oil
1/2 cup Slivered smoked ham
1 Recipe Bechamel Or Veloute Sauce
1 cup Ricotta cheese mixed with 1 Egg and also
1/2 cup Slivered roasted peppers
3 tablespoons Grated Parmesan cheese Recipe
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.
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Crepes To Make And Store
Recipe By: fooddownunder.com
1 cup Cold water
1 cup Whole milk
4 Eggs
1/2 tsp Salt
1 1/3 cup Flour - (about)
Vegetable oil or melted butter
In a blender or food processor combine the water, milk, eggs salt and flour. With a rubber spatula, scrape down any batter which adheres to the sides of the processor. If the batter appears thick, add more water; if too thin, then gradually whisk in more flour. Let the batter set, in the refrigerator for an hour or so.
Rub a 7-inch crepe pan or non-stick pan with oil or melted butter. Set over high heat until pan just begins to smoke. Ladle about 3 tablespoons of batter into the hot pan. Lift the pan from the heat and swirl the batter around so that it evenly coats the bottom. Pour excess back into the batter for the next crepe. Let the crepe cook on one side for about a minute or until it looks dried out. Flip the crepe over and cook it for 30 seconds on the other side. Repeat until all are done.To store, stack them, with waxed paper or parchment squares in between each one and freeze in batches.This recipe yields about 12 crepes.
Quick Crepe Ideas:Fill each crepe with a couple of tablespoonfuls of lightly sweetened ricotta or cottage cheese. Roll up, sprinkle with sugar and run under the broiler just to heat. Serve with a topping of mixed chopped up fresh fruit.
Fill each crepe with ricotta or other cheese combined with chopped basil, olives or parsley. Arrange them in a shallow baking dish, dot with grated Parmesan and cover with tomato sauce if you wish; and brown under a moderate broiler.Fill each crepe with a white or veloute sauce in which you have mixed some chopped buttered spinach, or diced chicken or ham. Cover with cheese sauce, sprinkle with 3 to 4 tablespoons more of cheese and heat in the oven; brown in the broiler.
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