Crepe Tower
Submitted by ana
Stacked crepe tower layered with spinach, ricotta, smoked ham, and roasted red peppers, baked under cheese sauce and Parmesan. A stunning make-ahead centerpiece.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minPicture a savory layer cake made entirely of crepes, and you’ve got this showstopper figured out.
Twenty-four crepes get stacked in a deep pie plate with alternating layers of spinach-cheese sauce filling and ricotta blended with egg and roasted red peppers.
Slivers of smoked ham add a salty, smoky backbone throughout.
The whole tower gets blanketed in cheese sauce, dusted with Parmesan, and baked until it’s bubbling and golden.
Slice it into wedges like a pie and watch jaws drop at the table.
Chef Tips
- Squeeze every last drop of water out of the thawed spinach, or the tower will turn soggy
- Assemble everything ahead of time and refrigerate; just add the cheese sauce right before baking
- If baking from cold, extend the time to 45 minutes so the center heats through completely
- A sharp serrated knife cuts the cleanest wedges through all those layers
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Lightly butter a 9-inch deep pie plate and center a crepe in the bottom.
Mix the spinach filling with ½ 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.
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