See Also: Appetizers · Main Dishes
Crepes Spinach Brie Stack
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Make it a breakfast stack using lemon or orange curd or other jams, perhaps some cheese or not, some banana slices, etc.
10 crepes (see basic recipe)
4-5 cups fresh spinach leaves
tomato tapenade or other dip or spread
1/2 pound brie
Prepare the crepes and set aside. Wash and spin dry the spinach. Place in batter bowl. Cover with a plate. Microwave on high 3 minutes, or until limp. Stir in the brie to melt. Place one crepe on a serving platter, spread with the tomato topping. Then spread with some of the spinach mixture. Continue with the remaining crepes, stacking as you go. Using a serrated bread knife, slice into wedges and serve.
Recipe created 2005-01-18.
