Spinach and Ham Savory Crêpe Cake
from http://cookswithcocktails.com/

We love this crepe cake for entertaining because you can make it ahead of time and throw it in the oven 30 mins or so before you want to eat it. There are always so many things to do when you have company over, its nice to be able to prepare some of the food the night before or early in the morning so that its one less thing to do.

SPINACH AND ONIONS
2 tbsp butter
2 onions , chopped
1/2 tsp salt
2 280g box baby spinach

BECHAMEL SAUCE
3 tbsp butter
2 tsp cornstarch or 4 tsp flour
2 1/2 cups milk
160 g Gruyere cheese
1/2 tsp nutmeg
1 tbsp salt

FOR THE CREPES - You will need 9 or 10
Alton Brown's Crêpe recipe

ADDITIONAL INGREDIENTS
3 cups cooked ham chopped into cubes
2 cups Gruyere cheese , grated

FOR EACH LAYER
1 crepe
3 tbsp spinach mix
1/4 cup ham
3 tbsp béchamel sauce

MAKE THE CREPES
Make the crepes using Alton Brown's Crêpe recipe and place on a plate. The original recipe made gluten free crepes and had problems with them.

MAKE THE SPINACH AND ONION MIXTURE
Next make the spinach and onion mixture. Chop up your onions and throw them in a large skillet on medium-low heat with the butter and salt. Cook for 10 - 15 mins or until they get nicely browned and caramelized. Add the spinach bit by bit and cook till it is all wilted down. Remove from heat and set aside.

MAKE THE BECHAMEL SAUCE
Then get the béchamel cheese sauce going. In a medium pot melt the butter on medium heat. Then add the cornstarch or flour and cook till combined and thick. Slowly add the milk, whisking as you add it. Cook until the milk starts to thicken. Add the cheese, nutmeg and salt. Stir until the cheese is fully melted. Turn the heat off and set aside.
Get the ham and grated cheese ready.

ASSEMBLE AND COOK THE CREPE CAKE
Cut your crepes to the same size by using the bottom part of a springform pan as a guide. Reassemble the springform pan and start building layers inside the springform pan.

Start with a crepe, spread 3 tbsp of béchamel sauce on top of the crepe, then spread 3 tbsp spinach and onion mixture over the crepe, then sprinkle 1/4 cup of the chopped ham on top, followed by a light sprinkling of grated cheese. Repeat until all the crepes are used and you run out of filling. The last crepe will have a little béchamel sauce spread on top, ham and grated cheese.

Bake in a 375 degree oven for 30 mins or until the top layer is all melted and starting to brown. Remove from the oven and let it sit for 5 – 10 mins before you slice into it.
Serve in wedges.

12 servings