Layer as follows into a 9 x 13 inch pan:

LAYER #1:
2 tbsp. melted butter
4 crepes
1 1/2 c. shredded Cheddar cheese
1 1/2 c. shredded carrots
1 1/2 c. med. zucchini, sliced thin
Salt and pepper

LAYER #2
4 crepes
1/2 c. shredded Cheddar cheese
2 oz. pea pods, strings removed
1/2 tsp. salt
1 c. bean sprouts, fresh
1 1/2 tsp. lemon juice
1 red bell pepper, julienned
2 oz. shredded Monterey Jack cheese

LAYER #3
1 (12 oz.) pkg. Stouffers spinach, asparagus or broccoli souffle, thawed to allow spreading
4 crepes

LAYER #4:
4 crepes
1/2 tsp. butter, melted

Bake at 350 degrees for 45 minutes. Cut in 2 x 4 inch servings, serve with hot creole sauce (1/2 recipe enough).