Crepe Cake With Ham and Spinach


2 9-ounce packages frozen creamed spinach, (2 cups) (choose “with real cream sauce”)
1 12-ounce package diced boneless, lean ham, low-sodium if available
2 large eggs
1 cup 1% milk
10 prepared 9-inch French crepes


200 calories; 11 g total fat; 6 g saturated fat; 100 mg cholesterol; 880 mg sodium; 13 g carbohydrates; 1 g dietary fiber; 14 g protein; 1.5 mcg DFE (folate).

Crepe Cake with Ham and Spinach


Preheat oven to 350 degrees F. Lightly coat a 9-inch round cake pan with cooking spray.

In a medium bowl, stir together the creamed spinach and ham until blended.

In a small bowl, whisk together the eggs and milk.

Lay one crepe in the bottom of the prepared cake pan. Spread a little of the spinach over the crepe. Repeat with all the crepes and all the spinach, ending with a crepe.

Pour the egg mixture over and around the crepe cake.

Bake 45-50 minutes, until lightly puffed in the center and nicely browned.

Let sit for 5 minutes before inverting onto a serving plate. Cut into 8 wedges and serve warm.

Serves 8