Recipe - Crepe Party Purses

24 Crepes (make above recipe in
a double batch)
1 pack Thawed frozen chopped
spinach; (10 ounces)
squeezed dry and cooked
with clove minced garlic
in 2
1 tablespoon Olive oil with or without
One half cup slivered smoked
ham or Proscuitto
Cheese sauce (see above
recipe)
1 cup Ricotta cheese mixed with 1
egg and One half cup slivered
roasted peppers
3 tablespoon Grated Parmesan cheese

Preheat the oven to 350 degrees. Lightly butter a 9inch deep pie plate and
center a crepe in the

bottom. Mix the spinach filling with One half 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.

Yield: 4 dinner servings

: Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:44:33 0500

From: Gail Shermeyer 4paws@netrax.net