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GAIL GRECO

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Crepe Recipes:
Stuffed Crepes a L'Orange with Strawberry Glaze | Dill-Crusted Crabmeat Crepes | Crepes Florentine Torte | Baked Crepe Cups Lorraine | Fruit Crepe

Recipe:Crepes Florentine Torte

Servings: 4

An Italian filling of Ricotta and Taleggio cheeses, basil, tomatoes, and spinach is layered between homemade crepes and baked lasagna-style.

INGREDIENTS

2 1/2	cups prepared red pasta sauce
3/4	cup Ricotta cheese
1/2	cup finely chopped toasted pine nuts
1	(10-ounce) package frozen chopped spinach, thawed and squeezed dry
	Salt and pepper
7	(8-inch) crepes
3/4	cup shredded Taleggio cheese

METHOD

Spoon all but 1/4 cup of the tomato sauce into a large bowl. Add the Ricotta cheese and pine nuts followed by the spinach. Season with salt and pepper to taste.

Preheat the oven to 425°. Place a crepe in the bottom of a pie pan coated with DuPont SilverStone® non-stick. Spread the crepe with 1/3 cup of the spinach mixture and sprinkle with the Taleggio cheese. Repeat the layers, ending with a crepe on the top. Spoon the remaining tomato sauce over the crepe and top with the remaining cheese. Bake for 15 minutes or until heated through.